Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Grease a mini muffin tin thoroughly with non-stick spray.
- On a lightly floured surface, unfold thawed puff pastry sheet. If needed, give it a gentle roll to even it out. Using a sharp knife or pizza cutter, slice into 12 equal squares.
- Gently press each square into a cup of the prepared muffin tin, letting the corners point up to create little edible bowls.
- Place a cube of brie in the center of each pastry cup. Top with about half teaspoon of cranberry sauce.
- If using, sprinkle a few pieces of chopped candied pecans over the cranberry sauce, pressing slightly to adhere.
- Bake for 15 to 18 minutes or until pastry is deeply golden brown and puffed up around edges, and cranberry sauce is bubbling.
- Let cool in tin for at least 5 minutes to allow molten cheese and jam to set.
- Carefully use small offset spatula or butter knife to gently lift bites out.
- Place on serving platter and immediately add tiny sprig of fresh rosemary for garnish. Serve warm.
Notes
Keep puff pastry cold while working for best puff. Brie rind is edible and becomes soft when baked. Don't overfill with cranberry sauce (half teaspoon maximum). Can substitute fig jam or orange marmalade for cranberry. Best served warm from oven. Can be assembled 24 hours ahead, covered, and refrigerated before baking.
