Ingredients:

  • 8 oz refrigerated crescent dough sheet or puff pastry
  • 1 tbsp unsalted butter, melted
  • 8 oz brie wheel, chilled
  • 1/4 cup crushed walnuts
  • 1/2 cup whole berry cranberry sauce
  • 1 tbsp orange zest
  • 2 sprigs fresh rosemary, minced
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease a 24-count mini muffin tin with melted butter.
  2. Unroll the chilled dough onto a lightly floured surface. Using a pizza cutter or sharp knife, divide the sheet into 24 equal squares.
  3. Press each dough square into a muffin tin slot, allowing the corners to hang slightly over the edges.
  4. Cut the chilled brie into 24 1-inch (2.5cm) cubes, keeping small pieces of the rind intact for structural stability. Place one cube in each pastry cup.
  5. Top each cheese cube with a teaspoon of cranberry sauce, a few crushed walnuts, and a pinch of orange zest.
  6. Bake for 12-15 minutes until the pastry is mahogany-colored and the cheese is bubbling.
  7. Remove from the oven and immediately garnish with minced fresh rosemary and a sprinkle of flaky sea salt. Serve warm.