Brie and Cranberry Tartlets

For appie nights!! Makes 18 tartlets.


  • 1 pkg frozen puff pastry
  • large round of regular brie cheese (6-8″)(do not buy double cream brie, it is too soft for baking with)
  • cranberry sauce (I make my own but purchased works too)
  • sea salt


  • Heat oven to 425F
  • Use a non-stick muffin tin. Check the size… mine are 2 1/2″ wide. You will need to cut your pastry about 1/2″ wider than your muffin tin size.
  • Thaw the puff pastry according to directions on the package.
  • Cut the puff pastry block in 1/2 (along the pre-cut line).
  • Roll out the puff pastry to 10″ x 10″.  Cut off any rough or dry edges.
  • Cut the pastry into 9 equal pieces (roughly 3″x 3″) and line muffin tins.  Do the same process with the other 1/2 of the puff pastry package.
  • Cut the brie into two rounds (through the middle to separate into halves). Trim the rind off the outer edges.  Leave the rind on the bottom of the rounds.
  • Cut the brie into 3/4″ – 1″ squares. Place 1 piece into each tin.
  • Spoon 2-3 cranberries and a small amount of sauce..barely enough to cover bottom … into each pastry shell.
  • Pull each of the 4 corners to the center sealing each overlap with a dab of sauce…I use my finger dabbed into sauce.  You may also pinch the outer edges to slow the puff pastry from opening up too much.
  • Bake for 15 minutes and check progress.  Depending on your oven, it may need another 2-5 minutes.  Pastry should be lightly browned.
  • Lift the tartlets out of the muffin tin IMMEDIATELY after removing them from the oven otherwise the brie / cranberry mix may stick to the pan.
  • Sprinkle a small amount of sea salt onto tartlets while they are warm.
  • Serve tartlets slightly warmed or room temperture.

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