Blueberry, Walnut and Brie Tartlets by Pillsbury

Blueberry, Walnut and Brie Tartlets by Pillsbury


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

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Time needed

20 min preparation + 45 min cooking

Serving Size / Yield

24 servings


  • 1 8 oz. can Pillsbury┬« refrigerated reduced fat crescent dinner rolls
  • 1/4 C. blueberry preserves
  • 1/3 C. walnuts, toasted and chopped
  • 8 oz. Brie cheese, rind removed, cut into 24 chunks
  • blueberries
  • sage leaves

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  1. Heat oven to 350 degrees.

  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.

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