Brie and Walnut Tartlets
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Brie and Walnut Tartlets

  • Thaw: 40 minutes
  • Prep: 10 minutes
  • Serves: 36
  • of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed View Product

Ingredients & Directions

  • 1/2 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
  • 3/4 pound Brie cheese, chilled, rind removed and cut into 36 pieces

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.