Buttery puff pastry squares filled with Brie, cranberry sauce, and rosemary, baked golden and arranged as a wreath.
# List of Ingredients:
→ Pastry
01 - 1 sheet frozen puff pastry, thawed (approximately 8.8 ounces)
→ Cheese & Filling
02 - 4.2 ounces Brie cheese, rind removed if preferred, cut into 16 cubes
03 - 1/3 cup cranberry sauce, homemade or high-quality store-bought
04 - 1 teaspoon fresh rosemary, finely chopped
05 - 1 large egg, beaten (for egg wash)
→ Garnish (optional)
06 - 1 tablespoon chopped pistachios or walnuts
07 - Fresh rosemary sprigs
# Step-by-Step Directions:
01 - Set the oven to 400°F and line a large baking sheet with parchment paper.
02 - On a lightly floured work surface, roll out the puff pastry to a 10-by-10-inch square, then cut into 16 equal squares.
03 - Place each pastry square into a mini muffin tin cup, gently pressing to shape a shell.
04 - Place one cube of Brie into each pastry shell, top with 1 teaspoon cranberry sauce and a pinch of chopped rosemary.
05 - Brush the unfilled pastry edges with the beaten egg to ensure golden crust.
06 - Bake for 16 to 18 minutes until the pastry is puffed and golden brown.
07 - Allow tarts to cool for 5 minutes before carefully removing them from the tin.
08 - Arrange the mini tarts in a wreath shape on a platter; garnish with chopped nuts and fresh rosemary if desired. Serve warm or at room temperature.
