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  • Melina Hudgins

    brie & cranberry tarlets - thanksgiving appetizer Brie and Cranberry Tartlets Makes 45 tartlets 3 (1.9-ounce) packages miniature phyllo pastry shells (45 shells)* 1 cup whole-berry cranberry sauce 1 tablespoon orange zest 1 (8-ounce) wheel of Brie, rind removed Preheat oven to 350°. Line a baking sheet with heavy-duty aluminum foil. Place shells on prepared baking sheet, and bake for 5 minutes. Cool completely on baking sheet. Reduce oven temperature to 300°. In a small bowl, combine cranberry sauce and orange zest. Cut Brie into about 45 pieces. Place 1 Brie piece in each pastry shell; top with about 1 teaspoon cranberry mixture. Bake for 4 to 6 minutes, or just until cheese begins to melt. Serve immediately. *We tested with Athens Mini Fillo Shells.

  • Elaine Swartz

    Perfect appetizer for fall—Brie and Cranberry Tartlets: 3 (1.9-ounce) packages miniature phyllo pastry shells (45 shells)* 1 cup whole-berry cranberry sauce 1 tablespoon orange zest 1 (8-ounce) wheel of Brie, rind removed

  • Kristin Phillips

    brie & cranberry tarts: 3 miniature phyllo pastry shells 1 cup whole-berry cranberry sauce 1 tbsp. orange zest 1 wheel of brie

  • Marcie Duvall

    Brie & cranberry tartlets - holiday appetizer

  • Pamela Truax

    Perfect appetizer for christmas— Brie and Cranberry Tartlets.

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