Ingredients:

  • 1 sheet puff pastry (250g), chilled
  • 1 tbsp all-purpose flour
  • 8 oz Brie cheese, chilled
  • 0.5 cup whole berry cranberry sauce
  • 0.25 cup pecans or walnuts, finely chopped
  • 2 sprigs fresh rosemary
  • 1 tbsp honey or maple syrup

Instructions:

  1. Preheat your oven to 375°F (190°C). Prepare a 24-count mini muffin tin.
  2. Unfold the cold puff pastry onto a lightly floured surface. Using a pizza cutter, slice the sheet into 24 equal squares using a 4x6 grid.
  3. Gently press each pastry square into the ungreased mini muffin tin, allowing the corners to hang over the edges for a flared look.
  4. Cut the chilled Brie into 1-inch cubes, keeping the white rind intact. Place one cube into each pastry cup.
  5. Top the cheese in each cup with one generous teaspoon of cranberry sauce and a sprinkle of chopped nuts.
  6. Bake for 10 to 12 minutes on the middle rack until the pastry edges are a deep mahogany-gold and the cheese is bubbling.
  7. Remove from the oven and garnish immediately with fresh rosemary needles and a light drizzle of honey.
  8. Cool in the tin for 5 minutes until the cheese sets enough to move without collapsing.