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by Yumzy
Flaky golden puff pastry cups filled with melted brie cheese, tart cranberry sauce, toasted pecans, and a hint of fresh rosemary.
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Preheat your oven to 375 degrees F (190 degrees C) and lightly coat a 24-cup mini muffin tin with nonstick cooking spray.
Unroll the thawed sheet of puff pastry on a lightly floured surface, roll it gently into an even 10x15-inch rectangle, and cut it into 24 equal squares.
Press each pastry square gently into a mini muffin cup, allowing the four dough corners to flare upward past the rim.
Drop one cube of brie cheese into the center of each pastry well, add half a teaspoon of cranberry sauce on top, and scatter chopped pecans over each cup.
Bake in the preheated oven for 16 to 18 minutes until the pastry edges puff and turn deep golden brown and the cheese is fully melted.
Cool in the pan for 5 minutes, then transfer the warm brie bites to a serving platter, garnish with minced rosemary, and drizzle lightly with honey.
Serve warm for optimal gooey texture. You can assemble the unbaked cups in the pan up to 3 hours ahead, cover loosely with plastic wrap, and keep refrigerated until ready to bake.
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