# What You'll Need:
→ Pastry
01 - 1 sheet frozen puff pastry, thawed (approximately 250 g / 8.8 oz)
→ Cheese & Filling
02 - 120 g Brie cheese, rind removed if desired, cut into 16 cubes (about 4.2 oz)
03 - 1/3 cup cranberry sauce (homemade or quality store-bought)
04 - 1 teaspoon fresh rosemary, finely chopped
05 - 1 egg, beaten (for egg wash)
→ Garnish (optional)
06 - 1 tablespoon chopped pistachios or walnuts
07 - Fresh rosemary sprigs
# How-To Steps:
01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - On a lightly floured surface, roll out the puff pastry to a 10 x 10 inch square. Cut into 16 equal squares.
03 - Place each puff pastry square into a cup of a 16-cup mini muffin tin, gently pressing to form a shell.
04 - Add one cube of Brie to each pastry shell. Top each with 1 teaspoon cranberry sauce and a pinch of chopped rosemary.
05 - Brush the exposed edges of the pastry with the beaten egg for a golden finish.
06 - Bake for 16 to 18 minutes, until the pastry is puffed and golden brown.
07 - Allow tartlets to cool for 5 minutes before carefully removing them from the muffin tin.
08 - Arrange the mini tartlets in a wreath shape on a serving platter. Garnish with chopped pistachios and fresh rosemary sprigs as desired. Serve warm or at room temperature.
