Ingredients:

  • 1 sheet (approx. 225g) puff pastry, thawed and chilled
  • 1 tbsp all-purpose flour
  • 8 oz (225g) Brie cheese, chilled
  • 1/2 cup (120ml) cranberry sauce or jam
  • 1/4 cup (30g) pecans or walnuts, finely chopped
  • 2 sprigs fresh rosemary, needles removed
  • 1/2 tsp flaky sea salt
  • 1 tbsp honey or hot honey

Instructions:

  1. Preheat your oven to 200°C (400°F). Prepare a 24-count mini muffin tin.
  2. On a surface lightly dusted with 1 tbsp flour, roll out the cold puff pastry sheet. Using a pizza cutter, divide the dough into 24 equal squares (a 4x6 grid).
  3. Gently press each pastry square into the ungreased muffin tin holes, allowing the corners to point upward to create a tulip shape.
  4. Cut the chilled Brie (with rind) into 24 1-inch cubes. Place one cube into the center of each pastry cup.
  5. Top the cheese with approximately one teaspoon of cranberry jam. Add a sprinkle of chopped pecans and a few rosemary needles to each cup.
  6. Bake for 15 minutes until the pastry is golden brown and the cheese is bubbly. Remove from the oven and let rest for 5 minutes in the tin.
  7. Carefully remove the cups to a wire rack. Drizzle with honey and sprinkle with flaky sea salt before serving.