# What You’ll Need:
→ Pastry
01 - 1 sheet frozen puff pastry, thawed (approximately 8.8 oz)
→ Cheese & Filling
02 - 4.2 oz Brie cheese, rind removed if preferred, cut into 16 cubes
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
# Directions:
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 by 10 inch square. Cut into 16 equal squares.
03 - Place each pastry square into the cups of a mini muffin tin, gently pressing to create a shell.
04 - Place one cube of Brie in each pastry shell. Spoon 1 teaspoon of cranberry sauce on top and sprinkle with a pinch of chopped rosemary.
05 - Brush the exposed edges of the pastry with the beaten egg.
06 - Bake for 16 to 18 minutes, until the pastry is golden and puffed.
07 - Allow the tarts to cool for 5 minutes before carefully removing them from the tin.
08 - Arrange the mini tarts into a wreath shape on a serving platter. Garnish with chopped pistachios and rosemary sprigs, if desired. Serve warm or at room temperature.
