Ingredients:

  • 1 sheet (approx. 245g) Puff Pastry, thawed but chilled
  • 1 tbsp (8g) All-purpose flour
  • 1 Large egg
  • 1 tsp water
  • 8 oz (225g) Brie cheese, chilled
  • 1/2 cup (120ml) Whole-berry cranberry sauce
  • 1/4 cup (30g) Pecan halves, roughly chopped
  • 2 sprigs Fresh rosemary, minced

Instructions:

  1. Lightly flour your work surface. Unroll the chilled puff pastry and use a pizza cutter to slice the sheet into 24 equal squares (a 4x6 grid). Gently press each square into the ungreased mini muffin tin slots, allowing the corners to hang over the edges for a rustic, flared look.
  2. Cut cold Brie into small 1-inch cubes, keeping the rind intact. Place one cube into each pastry cup. Top the cheese with a generous teaspoon of whole-berry cranberry sauce.
  3. In a small bowl, whisk the egg and water to create the wash. Brush the exposed corners of the pastry with the egg wash. Top each bite with chopped pecans and a pinch of minced rosemary.
  4. Bake in a preheated oven at 400°F (200°C) for 18–20 minutes until the pastry is mahogany-colored and the cheese is bubbling.