Ingredients:

  • 1.5 cups fresh or frozen cranberries
  • 0.25 cup raw honey
  • 1 tbsp freshly squeezed orange juice
  • 1 tsp orange zest
  • 0.5 tsp fresh thyme leaves
  • 1 sheet frozen puff pastry, thawed
  • 8 oz triple-cream Brie cheese, chilled
  • 0.25 cup chopped walnuts
  • 1 sprig fresh rosemary
  • 0.5 tsp flaky sea salt

Instructions:

  1. In a small saucepan over medium heat, combine the cranberries, honey, and orange juice. Simmer until the berries burst and the liquid reduces into a thick glaze. Stir in the thyme and orange zest, then remove from heat to cool completely.
  2. Unfold the chilled puff pastry on a lightly floured surface. Using a pizza cutter, slice the sheet into 24 even squares. Press each square gently into the wells of a 24-count mini muffin tin and refrigerate.
  3. Cut the chilled Brie into 24 small 1-inch cubes, keeping the rind intact for structural integrity. Place one cube into each pastry-lined well.
  4. Top each Brie cube with a small spoonful of the cooled cranberry reduction and a piece of walnut.
  5. Bake in a preheated 200°C (400°F) oven for 15 minutes until the pastry is deep golden and the cheese is bubbling.
  6. Garnish with fresh rosemary and a pinch of flaky sea salt before serving.