Ingredients:

  • 15 pre-baked phyllo shells (1.75-inch)
  • 1 tbsp salted butter, melted
  • 5 oz triple-cream Brie cheese, chilled
  • 1/3 cup whole berry cranberry sauce
  • 1/4 cup pecan halves, finely chopped
  • 1 tsp fresh rosemary, minced
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper to prevent sticking.
  2. Slice the chilled Brie into 1/2-inch cubes, keeping the rind intact for structural integrity.
  3. Place the phyllo shells on the baking sheet. Optionally brush with melted butter for extra sheen. Distribute the Brie cubes evenly among the shells.
  4. Top each cube of Brie with exactly one teaspoon of whole berry cranberry sauce. Ensure the ratio is precise to prevent overflowing.
  5. Bake in the center rack for 6 to 8 minutes until the cheese is bubbling and the shell edges are deep golden brown.
  6. Remove from the oven and immediately garnish with chopped pecans, minced rosemary, and a pinch of flaky sea salt while the topping is still tacky.