1/3 cup whole berry cranberry sauce (prepared with water or grape juice, not wine)
1/4 cup chopped pecans or walnuts
1 tablespoon honey
1 teaspoon fresh rosemary, finely chopped
1/2 teaspoon alcohol-free vanilla extract
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper to prevent any sticking and to make cleanup easier after your Christmas party.
Carefully cut the Brie cheese into small cubes, roughly half an inch in size. There is no need to remove the rind as it is completely edible and helps the cheese hold its shape, but you can trim it slightly if you prefer a smoother texture.
Place the phyllo shells onto the prepared baking sheet. Place one cube of Brie into each shell. Top the cheese with a small dollop of cranberry sauce, using about one teaspoon per tartlet. Sprinkle a few chopped pecans over the top of each one.
Place the baking sheet in the oven and bake for 8 to 12 minutes. You want the Brie to be melted and bubbly, and the edges of the phyllo shells to be a light golden brown. Keep a close eye on them to ensure the nuts do not scorch.
Remove the tartlets from the oven. In a tiny bowl, whisk together the honey and the alcohol-free vanilla extract. Drizzle the honey mixture lightly over the warm tartlets and finish with a sprinkle of fresh rosemary for a beautiful Christmas touch.
