Ingredient List
- 24 pieces cut fresh rosemary sprigs
- 2 sheets puff pastry from frozen, thawed in fridge overnight
- 8 oz brie cheese
- 1/2 cup pecan pieces, raw
- 1 cup cranberry sauce or jam of choice
- 1 tsp maldon or fleur de sel sea salt flakes
| Preparation Time | 20-30 minutes |
| Cooking Time | 18-20 minutes |
| Total Time | 38-50 minutes |
| Level of Difficulty | Easy |
Step-by-Step Instructions
- Position racks in upper and lower thirds of oven; preheat to 375°F. Place Brie in freezer for 15 minutes. Coat two 24-cup mini muffin pans with nonstick spray.
- On floured surface, roll one puff pastry sheet into 10×14-inch rectangle. Cut into 24 equal squares (4 lengthwise strips, 6 crosswise). Press squares into muffin cups and prick bottoms with fork.
- Remove half the Brie from freezer and dice into 24 pieces (½-¾ inch each). Place one piece in each pastry cup, top with 1 teaspoon cranberry sauce, ½ teaspoon salt, and chopped pecans. Refrigerate while preparing second batch.
- Repeat process with remaining puff pastry, Brie, and toppings. Place muffin pans on rimmed baking sheets.
- Bake 18-20 minutes, switching pan positions halfway, until pastry puffs and corners turn golden brown.
- Cool 3 minutes in pans. Adjust any overflow with fork. Transfer to serving plate, garnish with fresh rosemary. Serve hot or at room temperature.
