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Cranberry Brie Tartlets


  • 1/4 cup fresh squeezed orange juice
  • 1/4 cup water
  • 1/3 cup sugar
  • 1 tablespoon fresh rosemary, chopped
  • 6 ounces fresh cranberries (almost 2 cups)
  • 24 (give or take) phyllo pastry shells
  • 8 ounces brie cheese


  1. Bring orange juice, water, sugar and rosemary to a boil in a medium saucepan, stirring occasionally.

  2. Add cranberries and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally.

  3. Remove from heat, side aside to cool.

  4. Preheat oven to 350ºF.

  5. Remove pastry shells from package, set on a baking sheet.

  6. Cut the brie into small pieces and place inside the shells.

  7. Top brie with about a teaspoon of the cranberry sauce.

  8. Bake 4-6 minutes or until cheese is just starting to melt.

  9. Serve immediately.

Recipe Notes

You can make the cranberry sauce ahead and store in the refrigerator until ready to use.

You can also preassemble the tartlets, and store in the fridge for up to 3 hours, then just bake right before serving.