Ingredients
Method
Prep the Pastry & Muffin Tin
- Preheat oven to 375°F (190°C). Generously grease a 24-cup mini muffin tin with nonstick cooking spray.
- Unroll cold puff pastry sheet onto a lightly floured surface. Cut into 24 equal squares (a 4x6 grid) using a pizza cutter or sharp chef knife.
- Gently press each pastry square into the mini muffin cups, letting corners point upward.
Fill with Brie & Spiced Cranberries
- Place one cube of brie cheese into the center of each pastry-lined cup.
- In a small bowl, stir together cranberry sauce, orange zest, maple syrup, ground cinnamon, and chopped pecans.
- Spoon about 1 teaspoon of the cranberry pecan mixture on top of each piece of brie.
- Brush exposed pastry corners lightly with egg wash.
Bake to Golden Perfection
- Bake at 375°F (190°C) for 14 to 16 minutes, until the puff pastry edges are deep golden-brown, puffed, and crisp, and brie is completely molten.
- Cool in the tin for 5 minutes (brie will be very hot). Garnish each bite with a tiny pinch of fresh rosemary and flaky sea salt. Transfer to a serving platter and serve warm!
