Ingredients
Scale
- 1 sheet frozen puff pastry, thawed
- 8 oz Brie cheese, cut into small cubes
- 1/2 cup whole berry cranberry sauce (canned or homemade)
- 1/4 cup chopped pecans or walnuts
- 2 tablespoons honey, for drizzling
- Fresh rosemary sprigs, for garnish
- Flour, for dusting the work surface
Instructions
- Step 1: Prepare the Pastry and Oven. Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with non-stick cooking spray. On a lightly floured surface, roll out the thawed puff pastry sheet into a large rectangle. Use a pizza cutter or a sharp knife to cut the pastry into 24 equal squares. Gently press each square into the slots of the mini muffin tin to create small pastry cups.
- Step 2: Fill the Pastry Cups. Place one small cube of Brie cheese into the center of each pastry cup. Top the cheese with a generous teaspoon of cranberry sauce. If you like a bit of crunch, sprinkle a few chopped pecans over the cranberry sauce. Make sure not to overfill the cups, as the cheese will bubble and expand as it melts in the oven.
- Step 3: Bake and Garnish. Slide the muffin tin into the oven and bake for 10 to 12 minutes, or until the pastry edges are golden brown and the cheese is melted and bubbly. Remove the tin from the oven and let the bites cool for a few minutes so they firm up. While still warm, drizzle a tiny bit of honey over each bite and top with a small sprig of fresh rosemary. Serve immediately while the cheese is still warm and gooey.
- Cook Time: 25 minutes