2 tablespoons of fresh rosemary, finely chopped for garnish
1 tablespoon of honey for drizzling
1 egg, beaten for egg wash
Instructions
Preheat your oven to 375 degrees Fahrenheit and lightly grease a 24-cup mini muffin tin with butter or non-stick cooking spray. On a lightly floured surface, roll out your thawed puff pastry sheet into a large rectangle and cut it into 24 equal squares using a sharp knife or a pizza cutter.
Gently press each pastry square into the cups of the prepared mini muffin tin, making sure the corners point upward to create a decorative edge. Lightly brush the edges of the pastry with the beaten egg wash to ensure they turn a beautiful golden brown during the baking process.
Place one small cube of brie cheese in the center of each pastry square. Follow the cheese with a teaspoon of the whole berry cranberry sauce and a sprinkle of chopped pecans. Do not overfill the cups, as the cheese will bubble and expand while it melts in the heat of the oven.
Slide the muffin tin into the center rack of the oven and bake for 12 to 15 minutes. You are looking for the puff pastry to be puffed up and deeply golden, while the brie should be melted and soft. Remove the tin from the oven and let the bites cool for a few minutes so the cheese can set slightly.
While the bites are still warm, sprinkle the finely chopped fresh rosemary over the top for a pop of green and an earthy aroma. Drizzle each bite with a tiny bit of honey for a glossy finish and an extra touch of sweetness before transferring them to a serving platter.
