CRANBERRY-BRIE TARTLETS
My family hosts a holiday drop-in each year, and that's where these crescent tartlets made their first appearance. They're easy to make, but look like a gourmet treat. -Cindy Davis, Bonita Springs, Florida
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 4 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 375°. Unroll one tube of crescent dough into one long rectangle; press perforations to seal. Cut into 24 pieces; lightly press each piece onto the bottom and up sides of an ungreased mini-muffin cup. Repeat with remaining crescent dough., Place about 1 rounded teaspoon cheese in each cup; top with cranberry sauce and sprinkle with pecans. Bake 10-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 98mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.
VENISON AND CRANBERRY TARTLETS
courtesy of Highland Game, this recipe sounds wonderful You could use filet mignon with it, but i cant wait to use the venison. cooking time includes 10 minutes resting time
Provided by MarraMamba
Categories Deer
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat a ridged griddle pan until smoking hot. Put the venison on the griddle to sear for 2-3 minutes then turn the heat down to medium and griddle without moving for another 2-3 minutes. Turn over and cook for a further three minutes. This is for rare meat cook for 2-3 minutes longer for medium rare.
- Lift onto a plate, cover with foil and leave to rest for ten minutes to allow the Venison to relax. You can leave this to become completely cold. Slice up as thinly as you can.
- Set out the pastry cases on a tray. Spoon a teaspoon of cranberry sauce into each case. Top with a twisted slice of rare venison. Add a blob of soured cream, a sprinkling of chopped chives and a couple of long chives to garnish. Grind over some black pepper and serve immediately before they go soggy.
Nutrition Facts : Calories 89.8, Fat 5.5, SaturatedFat 2, Cholesterol 3.5, Sodium 32.5, Carbohydrate 9.4, Fiber 0.3, Sugar 4.5, Protein 1
CRANBERRY TARTLETS
Pair leftover pie dough and cranberry sauce for a tasty post-turkey-sandwich dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 12
Number Of Ingredients 5
Steps:
- Arrange squares of dough in cups of a mini-muffin pan. Top each square with 1 1/2 teaspoons cranberry sauce; fold in edges. Freeze for 30 minutes.
- Beat together egg yolk and cream. Brush tartlets with egg wash; sprinkle with sanding sugar. Bake at 400 degrees until golden, 30 to 35 minutes.
BLUEBERRY, WALNUT AND BRIE TARTLETS
Another Bunco Group hit! I adapted this recipe from one of the cookbooks that you purchase in the grocery store while checking out. These are easy and simple to make with store bought miniature phyllo tartlets. In a pinch, you can make your own phyllo cups using phyllo sheets and a mini muffin pan.
Provided by franlebeausayre
Categories < 30 Mins
Time 28m
Yield 24 tartlets, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350*.
- Bake coarsely chopped walnuts in an ungreased shallow pan for 6 to 10 minutes, stirring occasionally, until golden brown.
- Grease or spray 2 mini muffin pans and place the phyllo cups inside.
- Spoon 1/2 teaspoon of preserves into the tartlets.
- Top with rounded 1/2 teaspoon nuts and cheese.
- Bake 8 - 10 min or until heated through.
- Cool in pan on cooling racks for 5 minutes; remove from pan.
- Garnish with fresh blueberries.
BRIE & CRANBERRY FILO PARCELS
Make these moreish brie and cranberry filo parcels to serve as canapés at a Christmas party. (Be sure to choose vegetarian brie for veggie guests)
Provided by Sophie Godwin - Cookery writer
Categories Canapes
Time 45m
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line two baking trays with baking parchment. Unravel a sheet of filo pastry onto a chopping board, covering the rest of the filo with a damp tea towel so it doesn't dry out. Brush the filo sheet liberally with some of the melted butter, then cut into three strips lengthways.
- Spoon ½ tsp cranberry sauce over the top right-hand corner of each pastry strip and place a piece of brie on top. Fold the pastry over the filling to create a triangle, then continue to fold the pastry over itself down the length of the strip. Brush with more butter to seal, then sprinkle over the poppy seeds and place on the lined baking tray. Repeat with the remaining ingredients. The parcels can be covered and chilled in the fridge for up to a day or frozen for up to three months.
- Bake for 15-20 mins (or 20-25 mins from frozen) until deep golden brown. Leave to stand for 5 mins before serving with some extra cranberry sauce.
Nutrition Facts : Calories 78 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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