Ingredients:

  • 1 sheet puff pastry, thawed but cold (approx. 8 oz)
  • 8 oz brie cheese, chilled
  • 1/2 cup whole berry cranberry sauce
  • 1/4 cup pecans, roughly chopped
  • 2 sprigs fresh rosemary, snipped
  • 1 tablespoon honey
  • 1 tablespoon all-purpose flour, for dusting

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly flour a work surface and unroll the cold puff pastry sheet. Use a pizza cutter or sharp knife to slice the sheet into 24 even squares, approximately 2x2 inches each.
  2. Cut the chilled brie cheese into 24 cubes, roughly 1/2 to 3/4 inch in size. Leave the rind on as it helps the cheese maintain its structure during baking.
  3. Press each pastry square into the slots of an ungreased mini muffin tin. Place one cube of brie in the center of each pastry square.
  4. Top each cheese cube with a generous teaspoon of cranberry sauce and a few pieces of chopped pecans.
  5. Bake for 13–15 minutes until the pastry edges are deep golden brown and the cheese is bubbling. Garnish with fresh rosemary tufts and an optional drizzle of honey before serving.