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.
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|Serving Size: 1 Serving (19g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 47 (75%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 18.9mg||6 %|
|Sodium 118.9mg||4 %|
|Potassium 28.7mg||1 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 3.9g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 63
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