Ingredients:

  • 1 sheet (480g) frozen puff pastry, thawed
  • 8 oz (225g) Brie cheese, chilled and cubed
  • 1/2 cup (120g) cranberry sauce
  • 16 small sprigs (2g) fresh rosemary
  • 2 tbsp (15g) chopped pecans, toasted

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Roll out the thawed puff pastry slightly on a lightly floured surface and cut the dough into 2-inch squares.
  3. Press each square firmly into the slots of a mini muffin tin, ensuring the corners are pushed down to create a secure cup.
  4. Place one chilled cube of brie into the center of each pastry cup.
  5. Carefully spoon 1 teaspoon of cranberry sauce over the cheese cube.
  6. Bake for 12–15 minutes until the pastry is deep golden brown and the brie is bubbling and velvety.
  7. Remove from the oven and immediately top each bite with a toasted pecan piece and a fresh rosemary sprig while the cheese is still molten.