# Components:
→ Dairy & Cheese
01 - 7 oz brie cheese, rind removed, cut into 24 cubes
→ Pastry
02 - 1 sheet frozen puff pastry (approximately 8.8 oz), thawed
→ Fruit & Preserves
03 - ½ cup cranberry sauce (whole berry or homemade)
→ Garnish
04 - 1 tablespoon fresh rosemary, chopped
05 - 2 tablespoons chopped pistachios (optional)
→ Egg Wash
06 - 1 egg beaten with 1 tablespoon water
# Directions:
01 - Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
02 - Unfold the thawed puff pastry sheet and cut it into 24 equal squares.
03 - Place each square into the cup of a 24-cup mini muffin tin, gently pressing to form a base.
04 - Place one cube of brie cheese into each pastry base.
05 - Add 1 teaspoon of cranberry sauce on top of each brie cube.
06 - Lightly brush the exposed edges of the pastry with the prepared egg wash.
07 - Bake in the preheated oven for 18 to 20 minutes, until the pastry is golden brown and the cheese is bubbly.
08 - Allow the tartlets to cool for 5 minutes before carefully removing them from the muffin tin.
09 - Arrange the tartlets in a wreath shape on a serving platter. Garnish with chopped rosemary and pistachios if desired. Serve warm.
