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Brie and Cranberry Puff Pastry Tarts

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Flaky puff pastry squares filled with creamy melted brie and sweet-tart cranberry sauce, baked until golden and bubbly.

Ingredients

Scale
  • 1 sheet frozen puff pastry, thawed
  • 8 oz brie cheese, sliced into small pieces (rind on)
  • 1/2 cup cranberry sauce (whole berry or jellied)
  • 1 egg, beaten (for egg wash)
  • 2 tablespoons chopped fresh rosemary or thyme
  • 2 tablespoons honey, for drizzling
  • 1/4 cup chopped pecans or walnuts (optional)
  • Flaky sea salt, for finishing

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the thawed puff pastry sheet on a lightly floured surface and cut into 9-12 even squares.
  3. Place the squares on the prepared baking sheet, spacing them about 1 inch apart.
  4. Using a sharp knife, score a smaller square about 1/2 inch from the edge of each pastry square, without cutting all the way through, to create a border.
  5. Brush the borders with the beaten egg wash.
  6. Place a small piece of brie in the center of each pastry square, within the scored border.
  7. Top the brie with a spoonful of cranberry sauce and a sprinkle of chopped nuts, if using.
  8. Bake for 15-18 minutes, or until the pastry is puffed and deep golden brown.
  9. Remove from the oven and immediately sprinkle with fresh rosemary or thyme and a pinch of flaky sea salt.
  10. Drizzle warm honey over the tarts just before serving.

Notes

For neater tarts, freeze the puff pastry squares for 5 minutes before baking so they hold their shape better in the oven. Leftover cranberry sauce or even cranberry jam works perfectly here, and you can swap brie for camembert if that’s what you have on hand. Store any leftovers in an airtight container in the fridge for up to 2 days and reheat in the oven at 350°F for a few minutes to re-crisp the pastry.

Find it online: https://www.receipster.com/brie-and-cranberry-puff-pastry-tarts/