Ingredients
Method
Prep & Cut Pastry
- Preheat oven to 375°F (190°C). Spray a 24-cup mini muffin tin generously with nonstick baking spray.
- Unroll the thawed puff pastry sheet onto a lightly floured surface. Roll out gently with a rolling pin into a 10x15-inch rectangle.
- Using a pizza cutter or sharp knife, cut the pastry into 24 equal squares (4 cuts by 6 cuts). Press each pastry square gently into a mini muffin cup, leaving the four corners protruding slightly upward.
Fill & Bake
- Place one cube of brie cheese into the center of each pastry cup.
- Top each brie cube with 1 rounded teaspoon of whole berry cranberry sauce, a sprinkle of chopped pecans, and a pinch of minced fresh rosemary.
- Lightly brush the exposed pastry corners with the beaten egg wash for a deep golden shine.
- Bake at 375°F for 14 to 16 minutes, or until the pastry corners are puffed, deeply golden brown, and the brie cheese is melted and bubbling.
Cool & Garnish
- Remove from oven and let the bites cool in the pan for 5 minutes (the melted brie will set slightly). Carefully run a small offset spatula or butter knife around each cup to lift them out onto a serving platter.
- Drizzle with warm honey, garnish with tiny fresh rosemary sprigs, and serve warm!