1sheet frozen puff pastry, thawed in the refrigerator
Flour, for dusting work surface
¾cupcranberry sauce
½cupfinely chopped pecans
Sprigs of rosemary for garnish
Sea salt to taste
Instructions
Cut off and discard the rind from the brie cheese. Place the cheese on a parchment-lined plate in the freezer for 20 minutes (this will make it easier to cut).
Preheat oven to 375℉. Generously grease a 24-cup mini muffin pan with cooking spray. Set aside.
On a lightly floured surface, roll the puff pastry sheet out into a 10x14-inch rectangle. Cut lengthwise into 4 even strips and then crosswise into 6 even strips, creating 24 squares. Gently press each square into a muffin cup. Prick the bottom with a fork.
Remove chilled brie from the freezer. Cut into 24 pieces, approximately 3/4-inch in size.
To assemble, spoon 1 teaspoon cranberry sauce into each muffin cup, then press in a piece of Brie and top with 1 teaspoon chopped pecans. Add a sprinkle of salt, if desired.
Bake bites in the preheated oven until golden brown, 18 to 20 minutes. Allow to cool slightly, then remove from the pan and serve warm or at room temperature.
Notes
Tip: Be generous when greasing the muffin tin to prevent the brie bites from sticking. It also helps to take them out of the muffin pan while they are still hot. Store in an airtight container at room temperature for up to 3 days.Freeze for up to 2 months. After the brie bites have cooled, place them on a parchment lined tray or plate and freeze for one hour, or until firm. Then, place in an airtight container and freeze. Reheat from frozen at 350℉ for 10 to 15 minutes.