# Components:
→ Pastry
01 - 1 sheet frozen puff pastry, thawed (approximately 8.8 oz)
→ Cheese & Filling
02 - 4.2 oz Brie cheese, rind removed if desired, cut into 16 cubes
03 - 1/3 cup cranberry sauce (homemade or store-bought)
04 - 1 teaspoon fresh rosemary, finely chopped
05 - 1 egg, beaten (for egg wash)
→ Garnish (optional)
06 - 1 tablespoon chopped pistachios or walnuts
07 - Fresh rosemary sprigs
# Directions:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - On a lightly floured surface, roll puff pastry to a 10 x 10 inch square. Cut into 16 equal squares.
03 - Place each pastry square into a cup of a 16-cup mini muffin tin, gently pressing to form a shell.
04 - Place one Brie cube into each shell. Add 1 teaspoon of cranberry sauce and a pinch of chopped rosemary on top.
05 - Brush the exposed edges of the pastry with the beaten egg to ensure a golden finish.
06 - Bake for 16 to 18 minutes until the pastry is puffed and golden brown.
07 - Allow to cool for 5 minutes, then carefully remove tartlets from the muffin tin.
08 - Arrange mini tartlets in a wreath pattern on a serving platter. Garnish with chopped nuts and fresh rosemary if desired. Serve warm or at room temperature.
