Ingredients:

  • 1 sheet (250g) pre-rolled puff pastry, thawed but cold
  • 2 tbsp (15g) all-purpose flour
  • 8 oz (225g) firm Brie cheese
  • 1/2 cup (120ml) whole berry cranberry sauce
  • 1/4 cup (30g) chopped pecans
  • 12 fresh rosemary sprigs, cut into 1-inch pieces
  • 1 tbsp (15ml) wildflower honey

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly dust a work surface with flour. Unroll the cold puff pastry and use a pizza cutter to slice the sheet into a 4x6 grid to create 24 equal squares.
  2. Gently press each pastry square into the ungreased holes of a 24-count mini muffin tin.
  3. Slice the cold Brie into 24 equal cubes (approx. 3/4-inch). Place one cube into the center of each pastry-lined cup.
  4. Top each cheese cube with one teaspoon of cranberry sauce and a sprinkle of chopped pecans.
  5. Bake for 12–14 minutes until the pastry is deep golden brown and the cheese is bubbly.
  6. Remove from oven and immediately press a small sprig of rosemary into the hot sauce. Drizzle the finished bites with wildflower honey before serving.