Brie and Walnut Tartlets

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

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 tablespoon packed brown sugar
  • 1 tablespoon Dijon-style mustard
  • 3/4 pound 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.

Tartlets Recipe

Watch a how-to demonstration of this recipe technique.

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

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut - a folded edge will not rise and puff.

Place Puff Pastry in the muffin pan cups before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it.

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