Ingredients:

  • 1 sheet (490g) frozen puff pastry, thawed
  • 1 tbsp (15g) melted butter
  • 8 oz (225g) Brie cheese, chilled and cubed into 1/2-inch pieces
  • 1/2 cup (140g) low-sugar cranberry sauce
  • 1/4 cup (30g) chopped pecans
  • 1 tbsp (4g) fresh rosemary, finely chopped
  • 1 tsp (5ml) honey

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Unroll the thawed puff pastry onto a lightly floured surface and cut the dough into 24 equal squares.
  3. Gently press each pastry square into the cavities of a mini muffin tin, pushing the corners down to create a sturdy cup; optionally, brush the pastry with 1 tbsp melted butter.
  4. Place one chilled cube of Brie into the bottom of each pastry cup.
  5. Spoon approximately 1 teaspoon of the low-sugar cranberry sauce over the cheese in each cup.
  6. Press a few chopped pecans into the top of the cranberry sauce to secure them.
  7. Bake for 12–15 minutes, or until the pastry is a deep golden brown and the Brie is bubbling and velvety.
  8. Remove from the oven and immediately sprinkle with the finely chopped fresh rosemary.
  9. Finish by adding a tiny drizzle of honey over the top of each bite.