Cooking Directions

• Heat the oven to 400°F.
• Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14-inch square. Cut into 36 (2 1/4-inch) squares. Press the squares into 36 (1 3/4-inch) mini muffin-pan cups.
• Stir the walnuts, brown sugar and mustard in a small bowl. Spoon about 1/4 teaspoon walnut mixture into each tartlet shell. Top each with 1 piece cheese.
• Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool in the pan on a wire rack for 10 minutes.

Ingredients

• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 0.333 cup walnuts, finely chopped
• 1 tablespoon packed brown sugar
• 1 tablespoon Dijon-style mustard
• 0.75 pound Brie cheese, chilled, rind removed and cut into 36 pieces