Cranberry Brie Tartlets

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Chicken, Cranberry & Brie Tartlets

These Chicken, Cranberry & Brie Tartlets combine all the best flavors of the season in one delicious little bite. Perfect for all your holiday parties, these tartlets are sure to become a new favorite!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 48
Author Cathy Trochelman

Ingredients

  • 2 packages 17 oz. each puff pastry
  • 1 Simple Truth chicken breast cooked and cut into ½ inch pieces
  • 1 ½ c. fresh cranberries
  • ⅓ c. honey
  • 3 tablespoon water
  • 1 teaspoon mustard powder
  • 4 oz. brie cheese cut into 48 pieces
  • ¼ c. finely chopped pecans
  • 2 tablespoon minced fresh sage

Instructions

  1. Preheat oven to 375 degrees.
  2. Thaw puff pastry sheets according to package instructions. Once thawed, unfold into thirds.
  3. Cut each third into 12 equal squares to make 48 squares. (*You will not use the entire second package)
  4. Grease 2 mini muffin tins; press each puff pastry square into a muffin cup.
  5. Bake at 375 degrees for 8-10 minutes; remove from oven and press the center of each cup in with the end of a wooden spoon.
  6. While puff pastry is baking, prepare cranberry sauce by combining fresh cranberries, honey, water, and mustard powder in a small saucepan.
  7. Bring mixture to a boil; reduce heat to medium and cook, stirring, 5 minutes. Remove from heat and set aside to cool slightly.
  8. Fill the center of each puff pastry cup with 1 piece of chicken, ½ teaspoon cranberry sauce, and 1 piece brie cheese.
  9. Return to oven for 5-7 minutes, until brie is nicely melted.
  10. Top with minced sage and chopped pecans.
  11. Serve warm.

Or , without chicken:

INGREDIENTS

  •  2 tubes refrigerated Pillsbury Crescents®
  •  8 oz Brie cheese, rind removed
  •  1 (14oz) can whole berry cranberry sauce
  •  1/2 cup pecan pieces/chopped pecans

INSTRUCTIONS

  1. Unroll one tube of Pillsbury Crescents® into one long rectangle. Use a rolling pin to roll the seams together and lengthen the dough a little bit. Cut 24 squares with a pizza cutter.
  2. Place one square inside each cup of a mini muffin pan. It’s okay if some of the seams come apart, they will most likely cook together. They don’t have to touch the bottom either. I like to leave a little bit of the dough hanging out of the cup for easy removal after baking.
  3. Remove any rind from the Brie cheese and cut 48 square-ish pieces. Place a piece of cheese in the center of each crescent cup. Save the remaining 24 pieces for the second tube of crescent dough.
  4. Spoon some whole cranberry sauce on top of the Brie. Maybe a rounded teaspoonful. You don’t have to be exact, but don’t overfill them.
  5. Top the cranberry sauce with chopped pecan pieces, saving half for the second batch of Cranberry Brie Bites.
  6. Bake at 375 degrees Fahrenheit for 10 to 15 minutes, until golden brown. Serve immediately using a spoon to remove the cups from their mold. Repeat with remaining ingredients.

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