Ingredients:

  • 1 sheet (250g) frozen puff pastry, thawed but chilled
  • 1 tbsp (8g) all-purpose flour
  • 8 oz (225g) Brie cheese, chilled
  • 1/2 cup (120ml) cranberry sauce or preserves
  • 1/4 cup (30g) pecans or walnuts, finely chopped
  • 1 large egg
  • 1 tbsp water
  • 2 sprigs fresh rosemary, needles removed
  • Flaky sea salt to taste

Instructions:

  1. Preheat your oven to 400°F (200°C). Roll out the chilled puff pastry on a surface lightly dusted with 1 tbsp of flour.
  2. Using a pizza cutter or sharp knife, divide the pastry sheet into 24 even squares by creating a 4x6 grid.
  3. Place each pastry square into an ungreased 24-cup mini muffin tin, pressing gently into the bottom to create a well.
  4. Drop a small pinch of finely chopped nuts into the bottom of each pastry cup to act as a moisture barrier.
  5. Cut the chilled brie into 24 1-inch cubes, keeping the rind intact, and place one cube into each cup.
  6. Top each cube of brie with approximately one teaspoon of cranberry sauce.
  7. Whisk the egg and water to create an egg wash. Brush the edges of the pastry, then bake for 12 minutes until the pastry is golden and the cheese is molten. Garnish with fresh rosemary and flaky sea salt.