Ingredients:
1 sheet puff pastry, thawed
1 wheel brie cheese, rind removed and cut into 1-inch cubes
1/2 cup whole berry cranberry sauce
1/4 cup chopped pecans (optional)
Fresh rosemary sprigs, for garnish
1 egg (for egg wash)
Directions:
Preheat oven to 375°F (190°C). Lightly grease a mini muffin tin.
Roll out the puff pastry on a floured surface and cut into 24 equal squares. Press each square into the muffin tin cups.
Place a cube of brie into each puff pastry cup, followed by a spoonful of cranberry sauce and a few chopped pecans if using.
Beat the egg and brush the edges of the puff pastry with egg wash.
Bake for 15–18 minutes, until golden brown and bubbly.
Cool slightly before removing from the tin. Garnish with a small sprig of rosemary and serve warm.
Prep Time: 15 minutes
Cooking Time: 18 minutes
Total Time: 33 minutes
Kcal: Approximately 110 per bite
Servings: 24 bites
