Brie Tartlets with Cranberries and Cherries

The holidays are a special time of entertaining and parties. Even a small get together with just a few friends is reason enough to set out some tasty tidbits. Brie tartlets with cranberries and cherries is a tasty appetizer that is easy, quick and yummy!

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Little bite-size appetizers in flaky phyllo dough look festive on a pretty plate.

The ingredients for Brie cranberry cherry tartlets are really just combined and then spooned into the phyllo cups.

Place phyllo tart shells on a baking sheet lined with parchment paper or use a silicone mat.

Heat orange juice in a bowl in the microwave about 30 seconds or until hot; stir in the dried cranberries and cherries. Set aside.

With a cheese slicer, remove the rind from the Brie while still cold; cut Brie into 1/4-inch cubes.

Place into a medium-size bowl; stir in pecans.

Drain the cranberries and cherries well in a colander. Add the cranberries and cherries to the cheese mixture. Add nutmeg and gently toss mixture until well combined. 

Divide mixture to fill each tartlet shell.

Bake 5-7 minutes or until golden brown on the outside and bubbly on the inside. Garnish with snips of chives. 

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Brie Tartlets with Cranberries and Cherries

Yield: 30 Tartlets

INGREDIENTS

• 2 pkgs. frozen phyllo dough tartlet shells (15 tartlets per pkg)
• 1 cup orange juice
• 1 cup dried cranberries
• 1/2 cup dried cherries
• 8 oz Brie
• 1 cup pecans or walnuts, coarsely chopped
• pinch of ground nutmeg
• fresh chives, finely snipped

DIRECTIONS

Preheat oven to 50 degrees.

Place phyllo tart shells on a baking sheet lined with parchment paper or use a silicone mat.

Heat orange juice in a bowl in the microwave about 30 seconds or until hot; stir in the dried cranberries and cherries. Set aside.

Remove the rind from the Brie while still cold; cut Brie into 1/4-inch cubes. Place into a medium-size bowl; stir in pecans.

Drain the cranberries and cherries well in a colander.

Add the cranberries and cherries to the cheese mixture. Add nutmeg and gently toss mixture until well combined. 

Divide mixture to fill each tartlet shell.

Bake 5-7 minutes or until golden brown on the outside and bubbly on the inside. Garnish with snips of chives. 

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Reheating Brie appetizers

I wanted to see how well the appetizers would do made and reheated so after completely cooling, I placed them back into the original packaging and into a freezer-safe bag. Into the freezer they went. 

To reheat, I placed the tartlets, still frozen, into a preheated oven until thawed and heated through. It took about 5 minutes but keep an eye on them as I only tried this once. Here are a few thoughts I found in a search:

• Do not microwave phyllo pastries as this will make them limp and soggy.
• Freeze baked and cooled phyllo shapes, wrapped in an airtight container, for up to a month or until ready to use. Place in a preheated oven of 350°F and reheat.
• Filled phyllo pastry can be frozen for up to one month, depending on the filling. Do not thaw filled phyllo pastry as it will become soggy. Rather place in a preheated oven from frozen.

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