Ingredients:

  • 1 sheet puff pastry (approx. 9x14 inches), thawed
  • 6 oz Brie Cheese (double or triple cream), rind trimmed
  • 1/3 cup whole berry cranberry sauce
  • 2 Tbsp pecans, roughly chopped (optional)
  • 1/2 tsp orange zest, freshly grated
  • 1 large egg, whisked thoroughly
  • 1 tsp water
  • 1 tsp pure maple syrup (Grade A or B), for drizzling

Instructions:

  1. Preheat the oven to 400°F (200°C). Lightly grease the cups of a standard 12-cup mini muffin tin.
  2. Carefully unroll the thawed puff pastry sheet onto a lightly floured surface. Using a sharp knife or pizza cutter, cut the sheet into 12 equal squares (approximately 3x3 inches / 7.5x7.5 cm each). Gently press one pastry square into each cup of the mini muffin tin, nesting the dough.
  3. Cut the Brie cheese (with rind removed, if desired) into 12 equal small cubes.
  4. In a very small bowl, lightly stir the whole berry cranberry sauce with the orange zest and chopped pecans (if using) to combine flavors.
  5. Place one cube of Brie cheese into the center of each pastry nest. Spoon about 1–1.5 teaspoons of the cranberry-pecan mixture over the top of the cheese. Ensure the filling stays within the pastry edges.
  6. Whisk the egg and water together to create an egg wash. Lightly brush the exposed pastry edges (the dough visible around the top of the muffin tin) with the wash for a golden sheen.
  7. Bake for 15–18 minutes, or until the pastry is puffed up, deeply golden brown, and the Brie filling is fully melted and bubbling.
  8. Remove the tin from the oven and let the bites cool in the tin for 3–5 minutes. Carefully lift the bites out and place them on a serving platter. Drizzle a tiny amount of pure maple syrup over the top of each bite while they are still warm. Serve immediately.