Mini Cranberry Brie Wreath (Print)

Tender puff pastry bites filled with creamy Brie and tangy cranberry sauce arranged artistically.

# What You Need:

→ Pastry

01 - 1 sheet frozen puff pastry, thawed (approx. 8.8 oz)

→ Cheese & Filling

02 - 4.2 oz Brie cheese, rind removed if desired, cut into 16 cubes
03 - 1/3 cup cranberry sauce
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

# Steps:

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 puff pastry square into the cups of a 16-cup mini muffin tin, gently pressing to form shells.
04 - Place one cube of Brie into each shell, top with 1 teaspoon cranberry sauce, then sprinkle with chopped rosemary.
05 - Brush the exposed edges of the pastry with beaten egg to promote golden browning.
06 - Bake in preheated oven for 16 to 18 minutes until pastry is puffed and golden.
07 - Allow tarts to cool for 5 minutes before carefully removing from the muffin tin.
08 - Arrange mini tarts in a wreath shape on a platter. Garnish with chopped nuts and fresh rosemary sprigs as desired. Serve warm or at room temperature.

# Top Tips:

01 -
  • Buttery puff pastry creates a crispy shell
  • Creamy Brie pairs perfectly with tangy cranberry sauce
02 -
  • You can substitute goat cheese or Camembert for Brie for a different flavor.
  • Adding orange zest to cranberry sauce enhances brightness.
03 -
  • Keep pastry chilled until ready to assemble to prevent sticking.
  • Use a small spoon to evenly distribute cranberry sauce for consistent flavor.
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