Ingredients:

  • 1 sheet (245g) pre-rolled puff pastry, chilled
  • 1 tbsp (15g) all-purpose flour
  • 8 oz (225g) Brie cheese, chilled
  • 1/2 cup (120ml) whole berry cranberry sauce
  • 1/4 cup (30g) pecan halves, roughly chopped
  • 1 sprig fresh rosemary, finely minced
  • 1 large egg
  • 1 tsp water
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly dust your work surface with flour. Unroll the cold puff pastry and use a pizza cutter to slice the sheet into 24 even squares, roughly 2.5 inches each.
  2. Gently press each pastry square into an ungreased 24-cup mini muffin tin, allowing the corners to hang over the edges slightly.
  3. Cut the chilled Brie into 1-inch cubes. Place one cube into each pastry-lined cup.
  4. Top each cheese cube with a generous teaspoon of cranberry sauce and a sprinkle of chopped pecans.
  5. Whisk the egg with 1 teaspoon of water to create an egg wash. Brush the exposed edges of the pastry with the wash.
  6. Bake for 10–12 minutes until the pastry is puffed and mahogany-colored. Remove from oven and immediately sprinkle with minced rosemary and flaky salt.
  7. Allow the bites to rest in the tin for 5 minutes to set before serving.