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Brie and Walnut Tartlets

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Perfectly beautiful on an appetizer buffet, these puff pastry tartlets will charm your guests. Mustard and brown sugar add to the classic combination of Brie and walnuts for terrific flavor.

  • Thaw: 40 minutes
  • Prep: 10 minutes
  • Bake: 15 minutes
  • Cool: 10 minutes
  • Serves: 36
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4 32

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1/3 cup walnuts, finely chopped

  • 1 tbsp. packed brown sugar

  • 1 tbsp. Dijon-style mustard

  • 3/4 lb. Brie cheese, chilled, rind removed and cut into 36 pieces

Directions

  1. Heat the oven to 400°F.

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14-inch square. Cut into 36 (2 1/4-inch) squares. Press the squares into 36 (1 3/4-inch) mini muffin-pan cups.

  3. Stir the walnuts, brown sugar and mustard in a small bowl. Spoon about 1/4 teaspoon walnut mixture into each tartlet shell. Top each with 1 piece cheese.

  4. Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool in the pan on a wire rack for 10 minutes.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.

Inspiration

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On Social Media, Use #Puffpastry

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Additional comments & ratings
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Submitted by:
Jan W.
Date: 1/15/2008

4 star rating

"I like Brie anything. Definitely a keeper."

Submitted by:
Kathy S.
Date: 12/28/2010

4 star rating

"I doubled the ingredients and used tartlet shells. Very tasty and goes fast during the holidays."

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