Ingredients
Method
Step 1: Prep & Cut the Puff Pastry
- Preheat oven to 375°F (190°C). Grease a standard 24-cup mini muffin tin with melted butter or cooking spray.
- Unroll the thawed puff pastry sheet onto a lightly floured surface. Using a pizza cutter or sharp chef knife, cut the sheet into 24 even squares (6 rows by 4 columns).
Step 2: Assemble the Brie & Cranberry Filling
- Gently press each pastry square into a mini muffin cup, allowing the corners to point upward above the rim into rustic flower-like cups.
- Place one cube of chilled brie into the bottom of each cup. Spoon approximately 1 teaspoon of whole berry cranberry sauce over the cheese. Top generously with toasted chopped pecans.
Step 3: Bake to Golden Flakiness
- Bake at 375°F (190°C) for 14 to 16 minutes, until the pastry points are deep golden brown and puffed, and the brie is bubbling and molten.
- Remove from oven and let rest in the tin for 5 minutes. This allows the hot brie to set slightly so the bites lift out cleanly without collapsing.
Step 4: Garnish & Serve Warm
- Using a small offset spatula or butter knife, carefully lift the warm bites out onto an elegant wooden serving board or platter.
- Garnish each bite with a small sprig of fresh rosemary, drizzle lightly with warm honey, and finish with a pinch of flaky sea salt. Serve immediately while warm and gooey.
Nutrition
Notes
Chef Technique Cue: Keep your brie cold right up until assembly! Dicing cold brie straight from the refrigerator prevents it from melting and leaking completely out of the pastry before the puff pastry dough has a chance to bake and crisp up.