1/2 cup water
1 cup granulated sugar
1 pkg phyllo dough
1/2 cup melted butter
1 8 oz container brie cheese
1 bag fresh cranberries
combine 1/4 cup sugar and 1/2 cup water in small saucepan. Bring to boil.
Lower heat and simmer for about ten minutes or until medium thick syrup is formed.
Remove from heat and let cool.
Rinse and drain cranberries.
Pour syrup mixture over cranberries in medium mixing bowl and stir to coat all cranberries with syrup mixture.
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.
Place cookie sheet with cranberries in freezer over night.
Remove cranberries from freezer.
Using remaining sugar, pour 2-3 tablespoons of sugar at a time on a plate, and roll cranberries in sugar.
Place fully coated cranberries in a bowl and return to freezer.
Remove phyllo dough, unroll, and cut 12 x 8 inch squares with approximately 10 sheets of phyllo.
Brush phyllo dough between sheets with melted butter.
Cut phyllo dough into twelve equal size squares.
Work squares so that phyllo layers overlap at various angles.
Place each layered square into small muffin tins.
Cut brie into small pieces and place small amount of brie into each phyllo cup.
Bake phyllo/brie cups at 350 degrees for 12 minutes.
Remove phyllo/brie cups and let cool.
Place three frosted cranberries in each phyllo brie cup.
Serve at room temperature. Tartlets can be stored in refrigerator until ready to serve.
Best if served same day.