Brie and Walnut Tartlets

Brie and Walnut Tartlets

11 Reviews 1 Pic
  • Prep

    50 m
  • Cook

    15 m
  • Ready In

    1 h 10 m
Recipe by  Campbell's Kitchen

“These sweet and creamy puff pastry tartlets are a superb way to begin a dinner party.”

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Ingredients

Adjust Servings

Original recipe yields 36 tartlets

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Directions

  1. Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F.
  2. Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square. Cut into 36 (2 1/4-inch) squares. Gently press each square into each section of 3 (1 3/4-inch) mini muffin pans.
  3. Cut the cheese into 36 pieces, about 1 x 1/2-inch thick. Stir the walnuts, brown sugar and mustard in a small cup. Spoon about 1/4 teaspoon of the sugar mixture on the bottom of each pastry square. Top each with a piece of cheese.
  4. Bake the tartlets for 15 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm.

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Reviews (11)

Rate This Recipe
katylou
21

katylou

5 stars with a bit of tweaking. Instead of the puff pastry, try pre-made phyllo cups - so much EASIER! Also, add half a red grape on top AFTER cooking for a pretty presentation. The fruit brings out all the flavors, too.

goosegreetings
15

goosegreetings

I'm giving this a 5 even though I changed it a bit. I think the changes I made were not big enough to affect the final outcome, and I can never stick to a recipe! I used frozen tart shells instead of the other pastry because I was unable to find the pepperidge farm stuff. I used herbed brie and left the rind on. After cooking I topped with half of a red grape. I served these at a large party and had MANY requests for the recipe. It was a hit!

renee816
11

renee816

I used the mini phyllo cups and added half of a red grape per recommendations. The grape was a nice touch but I think next time I will spend the extra time and use puff pastry. These would have been so much better with the buttery taste of the pastry compared to the crispness of the phyllo.

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