Ingredients:

  • 1 sheet (250g) frozen puff pastry, thawed
  • 1 large (50g) egg, beaten
  • 1 pinch salt (for egg wash)
  • 8 oz (225g) Brie cheese, rind left on and cubed
  • 1/2 cup (140g) cranberry sauce
  • 1/4 cup (30g) pecans, chopped
  • 1 tbsp (4g) fresh rosemary, finely chopped

Instructions:

  1. Roll out the thawed puff pastry on a lightly floured surface.
  2. Use a pizza cutter to slice the dough into 12 equal squares.
  3. Press each square gently into the bottom and up the sides of the cups of a 12-cup standard muffin tin.
  4. Place one cube of Brie into the center of each pastry shell.
  5. Top the cheese with approximately 1 teaspoon of cranberry sauce.
  6. Sprinkle the chopped pecans and a pinch of fresh rosemary over the top of each bite.
  7. Brush the exposed edges of the pastry with the beaten egg wash.
  8. Bake at 400°F (200°C) for 12–15 minutes until the pastry is mahogany-colored and the Brie is melted and bubbling.