Mini Cranberry Brie Wreath (Printable Version)

Buttery puff pastry squares topped with Brie and cranberry, baked into festive mini tartlets shaped like a wreath.

# What You'll Need:

→ Pastry

01 - 1 sheet frozen puff pastry, thawed (approx. 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 premium 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

# How-To Steps:

01 - Set the oven temperature to 400°F (200°C) and line a large baking sheet with parchment paper.
02 - On a lightly floured surface, roll the puff pastry into a 10 x 10 inch square (25 x 25 cm) and cut into 16 equal squares.
03 - Place each pastry square into a cup of a 16-cup mini muffin tin, gently pressing to form a shell.
04 - Place one Brie cube inside each shell, top with one teaspoon of cranberry sauce, and sprinkle with chopped rosemary.
05 - Brush the exposed edges of the pastry with beaten egg to achieve a golden finish.
06 - Bake for 16 to 18 minutes until the pastry is puffed and golden brown.
07 - Let the tarts cool for 5 minutes before carefully removing them from the tin.
08 - Arrange the mini tarts on a serving platter in a wreath shape and optionally garnish with chopped nuts and fresh rosemary sprigs. Serve warm or at room temperature.

# Tips for Success:

01 -
  • Buttery puff pastry forms a crisp, flaky base
  • Creamy Brie pairs perfectly with tangy cranberry sauce
02 -
  • For extra flavor, add a touch of orange zest to the cranberry sauce
  • Try goat cheese or Camembert instead of Brie
03 -
  • Use cold puff pastry so it puffs nicely in the oven
  • Brush edges lightly with egg wash for a golden finish
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