Candied Walnut-Camembert Puff Tartlets

So sophisticated and so delicious...these bite-sized, cheesy puffs are both sweet and savory.  Minced fresh rosemary is the ingredient that gives these appetizers exquisite flavor.
  • thaw: 40 minutes
  • prep: 30 minutes
  • bake: 15 minutes
  • cool: 10 minutes
  • total: 30 minutes
  • Serves: 32

Recipe

Ingredients

  • 1/3 cup finely chopped walnuts
  • 1/4 cup brown sugar
  • 1 tablespoon minced fresh rosemary leaves
  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 2 ounces Camembert cheese, cut into 32 (1/2-inch) cubes

Directions

  1. Heat the oven to 400°F.  Stir the walnuts, brown sugar and rosemary in a small bowl.

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Cut into 16 (3-inch) squares.  Repeat with the remaining pastry sheet, making 32 in all.

  3. Spoon about 1 teaspoon walnut mixture in the center of each pastry square.  Top each with 1 cheese cube.  Brush the edges of the pastry squares with water.  Fold the corners to the center over the filling and twist tightly to seal, fanning out the corners.  Place the filled pastries into 32 (1 1/2-inch) mini muffin-pan cups.

  4. Bake for 15 minutes or until the pastries are golden brown.  Let the pastries cool in the pans on wire racks for 10 minutes.

  5. Easy Substitution: You can substitute Brie cheese for the Camembert in this recipe.

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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