Ingredients
• 2 sheets frozen puff pastry, thawed in the refrigerator
• 8 ounces Brie cheese
• 1 cup homemade cranberry sauce, whole berry cranberry sauce, or jam of choice
• 1 teaspoon flaky sea salt (Maldon or fleur de sel)
• 1/2 cup finely chopped raw pecans
• 4 sprigs fresh rosemary, cut into small pieces
Instructions
- Position oven racks in the upper and lower thirds of the oven and preheat to 375°F (190°C).
- Place the Brie in the freezer for 15 minutes to firm. Generously coat two 24-cup mini muffin pans with nonstick spray.
- Unroll one sheet of puff pastry on a lightly floured work surface. Roll into a 10×14-inch rectangle. Cut lengthwise into 4 strips, then crosswise into 6 strips, making 24 squares.
- Press each pastry square into a mini muffin cup. Prick the bottom of each with a fork.
- Remove the Brie from the freezer. Cut it in half; return one half to the freezer. Dice the remaining half into 24 small cubes.
- Place a cube of Brie into each pastry cup. Top with 1 teaspoon cranberry sauce, a sprinkle of sea salt, and half of the chopped pecans. Refrigerate.
- Repeat with the second puff pastry sheet and remaining Brie, cranberry sauce, salt, and pecans.
- Set each muffin pan on a rimmed baking sheet. Bake for 18–20 minutes, switching the pans halfway through, until pastry is puffed and golden.
- Cool for 3 minutes. If any filling has leaked out, gently push it back into the center with a fork.
- Transfer bites to a serving plate and garnish each with a small piece of rosemary. Serve warm or at room temperature.
Storage and Make-Ahead Tips
• Store: Refrigerate leftovers up to 3 days.
• Reheat: Warm in a muffin tin at 350°F (180°C) until heated through.
• Freeze: Bake, cool completely, freeze on a tray, then store up to 2 months. Reheat from frozen at 350°F until hot.
• Make Ahead: Assemble unbaked and refrigerate up to 3 days, or bake and freeze for up to 2 months.