5 ounces Brie cheese, chilled and cut into 15 small cubes
1/3 cup whole berry cranberry sauce
2 tablespoons chopped pecans or walnuts
1 teaspoon fresh rosemary, finely minced
1 tablespoon honey for drizzling
Instructions
Begin by preheating your oven to 350 degrees F. While the oven is warming up, arrange the mini phyllo shells on a parchment-lined baking sheet. Make sure they are spaced out slightly so the heat can circulate around each shell, ensuring they stay perfectly crisp.
Place one small cube of Brie cheese into the center of each phyllo shell. Use a small spoon to top the cheese with about a teaspoon of the whole berry cranberry sauce. Do not overfill the shells, as the cheese will expand slightly as it melts and you want to keep the presentation neat.
Slide the baking sheet into the oven and bake for 8 to 10 minutes. You are looking for the Brie to become soft and slightly bubbly and the pastry shells to turn a light golden brown. Keep a close eye on them during the last two minutes to prevent the delicate pastry from scorching.
Remove the tartlets from the oven and immediately sprinkle the chopped pecans and minced rosemary over the top while the cheese is still sticky. Finish with a very light drizzle of honey across the tray. Serve these warm for the best texture and flavor experience.
