Ingredients:

  • 1 sheet (approx. 245g) frozen puff pastry, thawed but chilled
  • 1 tbsp all-purpose flour for dusting
  • 1 large egg
  • 1 tsp water
  • 8 oz triple-cream Brie cheese, cut into 1-inch cubes
  • 0.5 cup whole berry cranberry sauce
  • 1 tsp fresh orange zest
  • 0.5 tsp ground cinnamon
  • 2 tbsp fresh rosemary sprigs, chopped
  • 0.25 cup pecans, finely chopped
  • 1 tbsp honey

Instructions:

  1. Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the puff pastry sheet into a 10x14-inch rectangle.
  2. Use a pizza cutter to slice the dough into 24 even squares. Gently press each square into the ungreased mini muffin tin slots, allowing the corners to point upward for a rustic, flared look.
  3. In a small bowl, whisk the cranberry sauce with the orange zest and cinnamon. Place one cube of Brie into each pastry cup.
  4. Top the cheese with one teaspoon of the spiced cranberry mixture. Brush the exposed pastry edges with an egg wash made of one egg and a teaspoon of water.
  5. Bake for 15 minutes or until the pastry is mahogany-gold and the cheese is bubbly. Garnish with chopped rosemary, pecans, and a drizzle of honey before serving.