-
1
combine 1/4 cup sugar and 1/2 cup water in small saucepan. Bring to boil.
-
2
Lower heat and simmer for about ten minutes or until medium thick syrup is formed.
-
3
Remove from heat and let cool.
-
4
Rinse and drain cranberries.
-
5
Pour syrup mixture over cranberries in medium mixing bowl and stir to coat all cranberries with syrup mixture.
-
6
Spoon cranberries out of bowl with a slotted spoon, allowing excess syrup to drain from cranberries, and place on single layer on cookie sheet lined with waxed paper. Try to ensure no cranberries are touching each other.
-
7
Place cookie sheet with cranberries in freezer over night.
-
8
Remove cranberries from freezer.
-
9
Using remaining sugar, pour 2-3 tablespoons of sugar at a time on a plate, and roll cranberries in sugar.
-
10
Place fully coated cranberries in a bowl and return to freezer.
-
11
Remove phyllo dough, unroll, and cut 12 x 8 inch squares with approximately 10 sheets of phyllo.
-
12
Brush phyllo dough between sheets with melted butter.
-
13
Cut phyllo dough into twelve equal size squares.
-
14
Work squares so that phyllo layers overlap at various angles.
-
15
Place each layered square into small muffin tins.
-
16
Cut brie into small pieces and place small amount of brie into each phyllo cup.
-
17
Bake phyllo/brie cups at 350 degrees for 12 minutes.
-
18
Remove phyllo/brie cups and let cool.
-
19
Place three frosted cranberries in each phyllo brie cup.
-
20
Serve at room temperature. Tartlets can be stored in refrigerator until ready to serve.
