Ingredients:

  • 1 sheet puff pastry, thawed but chilled (approx. 250g)
  • 1 tbsp all-purpose flour
  • 8 oz Brie cheese wheel, cut into 24 uniform cubes
  • 1/2 cup whole berry cranberry sauce
  • 1 tsp orange zest
  • 1/4 cup toasted pecan halves
  • Fresh rosemary sprigs for garnish

Instructions:

  1. Lightly flour your work surface and roll the puff pastry into a rectangle.
  2. Use a pizza cutter to slice the dough into 24 equal squares using a 4x6 grid.
  3. Gently press each square into an ungreased 24-count mini muffin tin, ensuring corners hang over the edges.
  4. Place one cube of Brie cheese into the center of each pastry lined cup.
  5. In a small bowl, mix the cranberry sauce with orange zest.
  6. Top each Brie cube with a generous teaspoon of the mixture until the cheese is mostly covered.
  7. Bake in a preheated oven at 200°C until the pastry is golden brown and the cheese is melted, approximately 12 minutes.
  8. Remove from the oven and let them sit for 5 minutes until the cheese slightly sets.
  9. Top each bite with a toasted pecan half and a small sprig of fresh rosemary.
  10. Serve while still warm for the best texture.