Ingredients
Method
Step-by-Step Instructions
- Preheat & Prepare: Preheat your oven to 375°F (190°C). Generously grease a standard 24-cup mini muffin tin with non-stick cooking spray.
- Roll & Cut Pastry: On a lightly floured work surface, roll out the thawed puff pastry sheet into a smooth 10x15-inch rectangle. Using a pizza cutter or sharp knife, cut into 24 equal squares (4 rows by 6 columns).
- Line Muffin Cups: Gently press each pastry square into a mini muffin cup, allowing the 4 corners to point upward above the rim.
- Fill with Brie & Cranberry: Place one cube of French brie into the center of each pastry cup. Spoon approximately 1 rounded teaspoon of whole-berry cranberry sauce over the cheese.
- Garnish & Egg Wash: Sprinkle the finely chopped toasted pecans and minced fresh rosemary over the cranberry filling. Lightly brush the exposed pastry tips with the beaten egg wash for a deep golden finish.
- Bake to Golden Perfection: Bake at 375°F (190°C) for 12 to 14 minutes, until the pastry edges are puffed, crisp, and golden brown, and the brie is gloriously melted and bubbling.
- Cool & Serve: Allow the bites to rest in the pan for 5 minutes to set slightly. Run a small offset spatula around the edges to pop them out. Arrange on a festive platter, drizzle lightly with warm honey, and serve warm!