Blueberry, Walnut and Brie Tartlets

Reduced-fat crescent roll dough forms bite-sized cups that hold a delicious combination of walnuts, brie cheese and blueberries.

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  • prep time 20 min
  • total time 45 min
  • ingredients 5
  • servings 24
 

Ingredients

1
can (8 oz) Pillsbury™ refrigerated reduced fat crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1/4
cup blueberry or blackberry preserves
1/3
cup coarsely chopped walnuts, toasted
1
round (8 oz) Brie cheese, rind removed, cut into 24 chunks
Fresh blueberries or fresh small sage leaves, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F.
  • 2 If using crescent rolls: Unroll dough and separate into 4 rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
  • 3 Cut each into 6 squares. Gently press squares into mini muffin cups (dough will not completely cover inside of cup; do not press too much). Spoon 1/2 teaspoon preserves into each cup. Top with rounded 1/2 teaspoon nuts and 1 cheese chunk.
  • 4 Bake 16 to 19 minutes or until edges are deep golden brown. Cool in pan on cooling rack 5 minutes; remove from muffin cups. Garnish each with fresh blueberries.
  • 1 Heat oven to 350°F.
  • 2 If using crescent rolls: Unroll dough and separate into 4 rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
  • 3 Cut each into 6 squares. Gently press squares into mini muffin cups (dough will not completely cover inside of cup; do not press too much). Spoon 1/2 teaspoon preserves into each cup. Top with rounded 1/2 teaspoon nuts and 1 cheese chunk.
  • 4 Bake 16 to 19 minutes or until edges are deep golden brown. Cool in pan on cooling rack 5 minutes; remove from muffin cups. Garnish each with fresh blueberries.

EXPERT TIPS

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Expert Tips

For best results, have your muffin cups and work surface ready, nuts toasted and cheese cut before removing dough from the refrigerator. Then, try to work quickly so that the dough stays cold.

To toast walnuts, heat oven to 350°F. Bake uncovered in ungreased shallow pan 6 to 10 minutes, stirring occasionally, until golden brown.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
80
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
135mg
135%;
Total Carbohydrate
7g
7%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.