Ingredients:

  • 1 sheet (approx. 250 g) All-Butter Puff Pastry, thawed
  • 8 oz (225 g) Brie Cheese, chilled, cut into 24 uniform cubes
  • ½ cup (120 ml) Cranberry Sauce
  • 1 large Egg, lightly whisked (for egg wash)
  • 1 tsp (5 ml) Fresh Thyme Leaves, finely chopped
  • 2 tsp (10 ml) Coarse Sugar (optional)
  • 1 tbsp (15 ml) Chopped Pecans or Walnuts, toasted (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly spray the 24-cup mini muffin tin with non-stick cooking spray.
  2. While the cheese is still cold, cut the 8 oz block of Brie into 24 small, even cubes. Set aside.
  3. Unroll the sheet of puff pastry onto a lightly floured surface. Slice the pastry sheet into 24 equal squares (approximately 2 inches / 5 cm per side).
  4. Gently press one pastry square into each cup of the prepared muffin tin, allowing the corners to stick up slightly.
  5. Place one cube of Brie cheese inside the pastry cup.
  6. Top the Brie cube with approximately 1 teaspoon of cranberry sauce. Ensure the sauce sits on the cheese and does not spill onto the pastry edge.
  7. Brush the exposed puff pastry edges with the lightly whisked egg wash.
  8. Sprinkle a few thyme leaves and a tiny pinch of coarse sugar (if using) over the cranberry sauce in each bite.
  9. Bake for 14–16 minutes, or until the pastry is puffed up, deeply golden brown, and the Brie is bubbling gently.
  10. Remove the tin from the oven and allow the bites to cool in the tin for 5 minutes before gently lifting them out. Serve immediately while warm, optionally garnished with toasted nuts.