Golden Brie Tartlets with Cranberry Jewels & Festive Rosemary Trees

This festive appetizer features mini puff pastry bites filled with gooey, melted Brie cheese and topped with a “jewel-like” layer of sweet cranberry sauce. Toasted pistachios provide a necessary crunch, while a fresh rosemary sprig creates a “tree” effect that makes them a merry addition to any holiday table.

• Prep time: 15 minutes

• Cook time: 12–15 minutes

• Total time: 30 minutes

• Servings: 24 mini tartlets

Ingredients

• 1 sheet puff pastry, thawed

• 8 oz Brie cheese, cubed with the rind on or off

• 1 cup whole-berry cranberry sauce

• 1 cinnamon stick (optional, for simmering with the sauce)

• 1/4 cup shelled pistachios, roughly chopped

• 24 small sprigs of fresh rosemary

• Optional: Honey for drizzling or orange zest for the cranberry sauce.

Instructions

1. Prepare the Pastry Bases

1. Preheat your oven to 375°F (190°C).

2. Lightly grease a 24-slot mini muffin tin with non-stick spray.

3. On a lightly floured surface, roll out the thawed puff pastry.

4. Cut the pastry into 24 equal squares (approximately 2×2 inches each).

5. Gently press each pastry square into the mini muffin slots, ensuring the corners stick up slightly to create a rustic, “tartlet” look.

2. Add the Fillings

1. Place one cube of Brie cheese into the center of each pastry shell.

2. In a small saucepan, briefly simmer the whole-berry cranberry sauce with the cinnamon stick over low heat for 5 minutes to infuse the flavor (remove the stick before assembly).

3. Spoon about 1 teaspoon of the cranberry sauce directly onto the Brie in each tartlet.

3. Bake to Perfection

1. Place the muffin tin in the oven and bake for 12–15 minutes.

2. The tartlets are done when the puff pastry is golden brown and the Brie has completely melted and started to bubble.

4. Garnish and Serve

1. Remove from the oven and let them cool in the tin for 2–3 minutes.

2. While the cheese is still soft, sprinkle each tartlet with chopped pistachios.

3. Press a small sprig of fresh rosemary into the center of each tartlet so it stands upright like a “tree”.

4. Serve warm for the best experience.

❓ Related Content & FAQs

Pro Tips for the Best Results

• Managing the Brie: You can leave the rind on the Brie; it is edible and helps the cheese hold its shape slightly better during baking. If you prefer a smoother texture, trim the rind off while the cheese is very cold.

• Don’t Overfill: Be careful not to use too much cranberry sauce, as it can bubble over the sides of the pastry and make the tartlets difficult to remove from the tin.

Recipe Variations

• The Nutty Swap: If you don’t have pistachios, chopped pecans or walnuts provide a similar earthy crunch that pairs beautifully with Brie.

• Flavor Boost: Stir a teaspoon of fresh orange zest into the cranberry sauce for a bright, citrusy note that cuts through the richness of the cheese.

Common Questions

Q: Can I make these ahead of time? A: You can assemble the raw pastry, cheese, and cranberry sauce in the tin up to 4 hours in advance. Keep them covered in the refrigerator and bake just before guests arrive to ensure the pastry stays crisp.

Q: My rosemary sprigs won’t stay upright. What should I do? A: Ensure you are using the woody, sturdier end of the rosemary sprig. Poking it directly into the melted Brie acts as “glue” to keep the tree standing tall.

Q: Can I use phyllo dough instead of puff pastry? A: Yes, though the texture will be much more shatter-crisp rather than buttery and flaky. Layer 3-4 sheets of phyllo (brushing butter between each) before cutting into squares.