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Blueberry, Walnut and Brie Tartlets

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  • Prep 20 min
  • Total 45 min
  • Ingredients 5
  • Servings 24
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Reduced-fat crescent roll dough forms bite-sized cups that hold a delicious combination of walnuts, brie cheese and blueberries.
Updated Mar 17, 2015
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Ingredients

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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    To toast walnuts, heat oven to 350°F. Bake uncovered in ungreased shallow pan 6 to 10 minutes, stirring occasionally, until golden brown.

Nutrition Information

80 Calories, 5g Total Fat, 3g Protein, 7g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Appetizer
Calories
80
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
135mg
6%
Potassium
25mg
1%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
2g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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