Ingredients:

  • 1 sheet (approx. 250g / 8.8 oz) Ready-Rolled All-Butter Puff Pastry (chilled)
  • 1 large Egg (for egg wash)
  • 1 tsp (5 ml) Water (for egg wash)
  • 150 g (5–6 oz) Wheel of Brie, rind left on, cubed into 12 even pieces
  • 80 ml (1/3 cup) Thick Cranberry Sauce
  • 2 Tbsp (30 ml) Finely Chopped Pecans or Walnuts (optional)
  • 1 tsp (5 ml) Honey or Maple Syrup (for drizzling, optional)
  • A pinch of Fresh Rosemary, finely chopped (for garnish, optional)

Instructions:

  1. Preheat the oven to 200°C (180°C Fan/400°F). Lightly grease the 12 wells of a standard muffin tin. Prepare the egg wash by whisking the egg and water together until smooth.
  2. Gently unroll the chilled puff pastry sheet. Using a knife or pizza cutter, cut the pastry sheet into 12 equal squares (approximately 7.5 cm / 3 inches per side).
  3. Carefully place one pastry square into each muffin tin well, pressing it gently down into the base and up the sides to form a cup. Place 1 level teaspoon of cranberry sauce into the base of each pastry cup.
  4. Place one cube of brie on top of the cranberry sauce. Sprinkle a few chopped nuts over the brie (if using). Fold the corners of the pastry gently over the filling, meeting in the middle but leaving the filling partially exposed for a rustic look.
  5. Brush the exposed pastry edges with the prepared egg wash. Place the muffin tin in the preheated oven and bake for 12–15 minutes, until the pastry is puffed, golden brown, and the brie is melted and bubbling.
  6. Remove the tin from the oven and let the bites cool in the tin for 5 minutes. Gently lift the bites out and transfer to a serving platter.
  7. Garnish immediately before serving by drizzling lightly with honey or maple syrup and scattering the chopped rosemary over the top. Serve warm or at room temperature.