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Brie and Walnut Tartlets
SUBMITTED BY:
Campbell's Kitchen
"These sweet and creamy puff pastry tartlets are a superb way to begin a dinner party."
RECIPE RATING:
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(3)
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PREP TIME
50 Min
COOK TIME
15 Min
READY IN
1 Hr 10 Min
Original recipe yield 36 tartlets
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Servings
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METRIC
INGREDIENTS
1/2 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
3/4 pound Brie cheese, well chilled and rind removed
1/3 cup walnuts, finely chopped
1 tablespoon packed brown sugar
1 tablespoon Dijon-style mustard
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DIRECTIONS
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F.
Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square. Cut into 36 (2 1/4-inch) squares. Gently press each square into each section of 3 (1 3/4-inch) mini muffin pans.
Cut the cheese into 36 pieces, about 1 x 1/2-inch thick. Stir the walnuts, brown sugar and mustard in a small cup. Spoon about 1/4 teaspoon of the sugar mixture on the bottom of each pastry square. Top each with a piece of cheese.
Bake the tartlets for 15 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm.
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REVIEWS
Reviewed on Feb. 24, 2008 by Cooking in Michigan
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Cooking in Michigan
Feb. 24, 2008
When I made this for my guests, I dipped the brie in white wine before placing it in the tart. They loved these!
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1 user found this review helpful
When I made this for my guests, I dipped the brie in white wine before placing it in the tart....
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Reviewed on Nov. 18, 2007 by
AustinCook
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AustinCook
Nov. 18, 2007
This dish was o.k.. None of the flavors really stood out. I had to add a lot more mustard to this dish to give some more kick.
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1 user found this review helpful
This dish was o.k.. None of the flavors really stood out. I had to add a lot more mustard to...
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Reviewed on Jan. 12, 2008 by
FF5
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FF5
Jan. 12, 2008
Ah, can you say savory and yummy? Perfect with a glass of wine. I made these as a trial for one of the dishes I will be bringing for Thanksgiving dinner to a friends-I will definately be bringing these. I used an Herbed Brie. The smell as they are cooking is to die for! Great recipe. Make sure you use a good quality Dijon mustard. I made this again using a regular flavored Brie and they were not as good as the first batch- I will make again only using the Herbed. The guests at the dinner scarfed them down but I knew that my trial batch was better!
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Ah, can you say savory and yummy? Perfect with a glass of wine. I made these as a trial for...
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