Blueberry, Walnut and Brie Tartlets

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


can (8 oz) Pillsbury™ 90 calorie crescents or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
cup blueberry or blackberry preserves
cup coarsely chopped walnuts, toasted
round (8 oz) Brie cheese, rind removed, cut into 24 chunks
Fresh blueberries or fresh small sage leaves, if desired


  1. 1 Heat oven to 350°F.
  2. 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. 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. 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.




Nutrition Information

Recipe Step Photos

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