Ingredients:

  • 1 sheet puff pastry (approximately 250g), thawed and kept cold
  • 1 tbsp all-purpose flour for dusting
  • 8 oz Brie cheese, cut into 24 cubes
  • 1/2 cup cranberry sauce
  • 1/4 cup pecans, roughly chopped
  • 2 sprigs fresh rosemary, minced

Instructions:

  1. Lightly flour a clean surface and unroll the cold puff pastry sheet. Use a pizza cutter or sharp knife to slice the sheet into 24 even squares (a 4x6 grid).
  2. Press each pastry square into the wells of an ungreased 24-count mini muffin tin to create small cups.
  3. Place one cube of Brie cheese into the center of each pastry well. Top the cheese with approximately one teaspoon of cranberry sauce.
  4. Sprinkle the chopped pecans and minced rosemary over the top of each bite.
  5. Bake at 200°C for 15 minutes, or until the pastry is golden brown and the cheese is melted.