Ingredients:

  • 1 sheet (approx. 245g) frozen puff pastry, thawed but chilled
  • 2 tbsp (30g) all-purpose flour for dusting
  • 8 oz (225g) Brie cheese, chilled
  • 1/2 cup (120ml) whole berry cranberry sauce
  • 1/4 cup (30g) chopped walnuts or pecans
  • 2 tbsp (30ml) clover honey
  • 2 sprigs fresh rosemary, leaves removed
  • 1/2 tsp (2.5g) flaky sea salt

Instructions:

  1. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the puff pastry sheet slightly to even out seams. Use a pizza cutter to slice the dough into 24 equal squares (approximately 2 inches each). Gently press each square into the ungreased holes of a mini muffin tin, ensuring corners stick up to create a cup shape.
  2. Cut the chilled Brie into small 1-inch cubes. Place one cube into the center of each pastry cup. Top the cheese with a generous teaspoon of cranberry sauce and a sprinkle of chopped walnuts.
  3. Bake in the center rack for 12–15 minutes until the pastry is puffed and golden brown and the cheese is bubbling. While baking, warm the honey in the microwave for 10 seconds. Once removed from the oven, immediately brush the pastry edges with honey and top each bite with a small sprig of fresh rosemary and a pinch of flaky salt. Rest for 5 minutes before serving.