Ingredients:

  • 1 sheet (250g) puff pastry, chilled
  • 1 tbsp (15g) all-purpose flour
  • 8 oz (225g) brie cheese, chilled and cubed
  • 0.5 cup (120g) low-sugar cranberry sauce
  • 0.25 cup (30g) raw pecan halves, chopped
  • 2 sprigs fresh rosemary
  • 1 tsp (7g) honey

Instructions:

  1. Preheat oven to 400°F (200°C). Dust your work surface with flour. Unroll the cold puff pastry and use a pizza cutter to slice it into 24 even squares (roughly 2.5 inches each). Gently press each square into ungreased mini muffin tin slots, allowing corners to point upward.
  2. Place one 1-inch cube of chilled brie into the center of each pastry cup. Top the cheese with one teaspoon of cranberry sauce. Placing the cheese under the sauce protects the pastry base from getting soggy.
  3. Bake for 13-15 minutes until the pastry edges are deep mahogany brown and the cheese is bubbling. Remove from oven and immediately top each bite with a piece of pecan and a small sprig of rosemary. Drizzle lightly with honey if desired.