Ingredients
Method
Preheat & Prep the Pan
- Preheat oven to 375°F (190°C). Generously grease a 24-cup mini muffin tin with nonstick cooking spray or melted butter so the puff pastry releases effortlessly after baking.
Roll and Cut the Puff Pastry
- Lightly flour a clean work surface. Unroll the thawed puff pastry sheet and gently roll with a rolling pin into roughly a 10x15-inch rectangle. Using a pizza cutter or sharp chef's knife, cut the dough into 24 equal squares (a 4x6 grid).
Fit Pastry into Wells
- Gently press each puff pastry square down into a mini muffin well, letting the four corners point upward and flare slightly over the rim.
Assemble with Brie and Cranberry
- Place one cube of brie cheese snugly into the center of each pastry cup. Spoon about 1 teaspoon of whole berry cranberry sauce directly over each cheese cube. Scatter chopped pecans, minced rosemary, and orange zest over the top.
Bake to Golden Flakiness
- Bake for 14 to 16 minutes until the puff pastry edges are deeply puffed, crispy, and golden brown, and the brie cheese is hot and bubbling.
Drizzle, Garnish & Serve
- Allow bites to rest in the pan for 3 minutes so the cheese slightly settles. Carefully slide a butter knife around each cup to lift onto a serving platter. Drizzle with warm honey, dust with flaky sea salt, garnish with rosemary sprigs, and serve warm!
Nutrition
Notes
Host's Pro Secret: Keep your brie cold right until slicing! Cold brie is much easier to slice into clean, uniform cubes without sticking to your knife. There is no need to remove the rind—the white rind is completely edible, melts seamlessly, and helps the cheese hold its shape in the pastry cup.