# What You'll Need:
→ 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 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
# Steps to Follow:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - On a lightly floured surface, roll puff pastry into a 10 x 10 inch square. Cut into 16 equal squares.
03 - Place each square into a mini muffin tin cup, gently pressing to form a shell.
04 - Place one cube of Brie in each shell. Top with 1 teaspoon cranberry sauce and a pinch of chopped rosemary.
05 - Brush the exposed edges of pastry with beaten egg to promote browning.
06 - Bake for 16 to 18 minutes until pastry is golden and puffed.
07 - Let rest for 5 minutes, then carefully lift tartlets from tin.
08 - Arrange tartlets in a wreath on a serving platter. Garnish with chopped nuts and rosemary sprigs if desired. Serve warm or at room temperature.
