Ingredients:

  • 1 sheet puff pastry (approx. 245g), thawed but chilled
  • 1 tbsp (15g) all-purpose flour
  • 8 oz (225g) Brie cheese, chilled
  • 1/2 cup (150g) whole berry cranberry sauce
  • 1/4 cup (30g) chopped pecans or walnuts
  • 2 sprigs fresh rosemary, finely minced
  • 1 tbsp (21g) honey

Instructions:

  1. Preheat your oven to 375°F (190°C). Roll out the chilled puff pastry on a lightly floured surface. Using a pizza cutter, divide the sheet into 24 equal squares (a 4x6 grid). Press each square gently into the ungreased mini muffin tin slots, ensuring the corners poke up slightly.
  2. Cut the Brie into 24 small cubes (roughly 3/4 inch), leaving the rind on. Place one cube into each pastry cup. Top the cheese with one teaspoon of cranberry sauce.
  3. Bake for 12–15 minutes until the pastry is golden brown and the cheese is bubbling. Remove from the oven and immediately top each bite with chopped nuts and minced rosemary. Allow the bites to rest in the tin for 5 minutes to set the pastry before serving.