Ingredients:

  • 1 sheet (approx. 245g) Frozen Puff Pastry, thawed but chilled
  • 15g All-purpose flour for dusting
  • 225g Brie cheese, chilled
  • 120ml Whole berry cranberry sauce
  • 30g Pecan halves or walnut pieces
  • 2 sprigs Fresh rosemary, minced

Instructions:

  1. Lightly flour your work surface and roll out the chilled puff pastry sheet into a rectangle approximately 10x14 inches. Use a pizza cutter to slice the dough into 24 even squares.
  2. Press each pastry square into the ungreased mini muffin tin slots. Cut the Brie into 24 small cubes (roughly 1-inch) and place one in the center of each pastry cup. Top each cube with one teaspoon of cranberry sauce.
  3. Bake at 190°C (375°F) for 13–15 minutes. Remove from the oven once the pastry is deep golden brown and the cheese is bubbling.
  4. Immediately top each bite with a pecan piece and a sprinkle of fresh rosemary while the cheese is still molten.