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.
Ingredients
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
0.333 cup walnuts, finely chopped
1 tablespoon packed brown sugar
1 tablespoon Dijon-style mustard
0.75 pound Brie cheese, chilled, rind removed and cut into 36 pieces
0.333 cup walnuts, finely chopped
1 tablespoon packed brown sugar
1 tablespoon Dijon-style mustard
0.75 pound Brie cheese, chilled, rind removed and cut into 36 pieces
Instructions
Heat the oven to 400°F.
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.
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.
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.
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.
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.
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.
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 f...
Directions
Print
Heat the oven to 400°F.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.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.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.
Ingredients
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed0.333 cup walnuts, finely chopped1 tablespoon packed brown sugar1 tablespoon Dijon-style mustard0.75 pound Brie cheese, chilled, rind removed and cut into 36 pieces
Italian Tortellini Soup
Our Italian tortellini soup recipe is hear...
Creamy Shrimp and Scallop Shells
Sautéed shrimp and scallops are bathed in...
Wild Mushroom Soup
This beautiful, light-tasting Wild Mushroo...
Roasted Asparagus & Shrimp Soup wit...
Roasting asparagus, tomatoes, onion and ga...