2 packages (15 count each) pre-baked mini phyllo shells
8 ounces brie cheese, chilled for easier cutting
1/2 cup whole berry cranberry sauce, alcohol-free
1/4 cup chopped pecans or walnuts
2 tablespoons honey
2 sprigs fresh rosemary, leaves stripped and finely chopped
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper to ensure easy cleanup and to prevent any cheese overflow from sticking. Arrange the mini phyllo shells on the baking sheet in even rows, making sure they are not touching each other.
Remove the brie from the refrigerator and slice it into small cubes, roughly half an inch in size. You do not need to remove the white rind, as it is completely edible and helps the cheese hold its shape during the baking process. If the cheese is too sticky, use a sharp knife dipped in warm water to make cleaner cuts.
Place one cube of brie into each phyllo shell. Top the cheese with a small dollop of the alcohol-free cranberry sauce, using about half a teaspoon per shell. Sprinkle a few chopped pecans or walnuts over the sauce for added texture and flavor.
Slide the baking sheet into the center rack of the oven. Bake for 8 to 10 minutes, or until the brie is soft and starting to bubble and the phyllo shells are a light golden brown. Keep a close eye on them to ensure the shells do not burn.
Remove the tartlets from the oven and let them cool for just a minute. While they are still warm, drizzle each one with a tiny bit of honey and sprinkle with the freshly chopped rosemary. Transfer them to a festive serving platter and serve immediately while the cheese is still gooey.
