Ingredients:

  • 1 sheet (approx. 225g) Frozen Puff Pastry, thawed but chilled
  • 2 tbsp (30g) All-purpose flour
  • 8 oz (225g) Triple-Cream Brie cheese, chilled
  • 0.5 cup (120ml) Whole-berry cranberry sauce
  • 0.25 cup (30g) Chopped pecans
  • 2 tbsp (30ml) Honey
  • 1 tbsp Fresh rosemary, finely minced

Instructions:

  1. Lightly flour your work surface and roll out the puff pastry sheet to remove any creases. Using a pizza cutter, divide the sheet into 24 equal squares (a 4x6 grid).
  2. Gently press each square into the ungreased holes of a 24-cup mini muffin tin, ensuring the corners stick up slightly to create a decorative edge.
  3. Cut the chilled brie into 1-inch cubes, keeping the rind intact for structural integrity. Place one cube into each pastry-lined cup.
  4. Top each piece of cheese with a generous teaspoon of cranberry sauce.
  5. Bake at 375°F (190°C) for 12–15 minutes until the pastry is deep golden brown and the cheese is bubbly.
  6. Remove from the oven and immediately garnish with a pinch of minced rosemary and a piece of pecan. Drizzle with honey if desired.
  7. Let sit in the tin for 5 minutes to set before transferring to a wire cooling rack to maintain a crisp bottom.