The recipe below was used except phyllo replaced the puff pastry -- much better IMHO. Three phyllo sheets, spray with butter flavored spray between each one, then cut out into approx. 3"x3" squares. Then you press them down into mini muffin cups (use a tamper, or something similar). Fill with a mixture of walnuts, brown sugar and Dijon, then top with a piece of brie. Fast and so, so easy!
Brie and Walnut Tartlets
Ingredients:
1/2 (17.3 ounce) package Pepperidge
Farm® Puff Pastry Sheets (phyllo)
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
Directions:
1. Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F.
2. 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. (or lay out 1 piece of phyllo, spray with butter-flavored spray, then top with another piece - repeat until you have 3 phyllo stacked. Cut into approx. 3"x3" squares).
3. 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.
4. Bake the tartlets for 15 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm.
http://allrecipes.com//Recipe/brie-and-walnut-tartlets/Detail.aspx
Brie and Walnut Tartlets
Ingredients:
1/2 (17.3 ounce) package Pepperidge
Farm® Puff Pastry Sheets (phyllo)
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
Directions:
1. Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F.
2. 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. (or lay out 1 piece of phyllo, spray with butter-flavored spray, then top with another piece - repeat until you have 3 phyllo stacked. Cut into approx. 3"x3" squares).
3. 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.
4. Bake the tartlets for 15 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm.
http://allrecipes.com//Recipe/brie-and-walnut-tartlets/Detail.aspx