Ingredients:

  • 1 sheet (approx. 250g) Frozen Puff Pastry, thawed but cold
  • 2 tbsp (30g) All-purpose flour for dusting
  • 8 oz (225g) Triple Cream Brie, chilled
  • 1/2 cup (135g) Whole Berry Cranberry Sauce
  • 1/4 cup (30g) Pecans, finely chopped
  • 1 tsp Fresh Thyme leaves, minced
  • 1 large Egg
  • 1 tbsp water
  • 2 tbsp (42g) Honey or Hot Honey
  • 1/4 tsp Coarse Sea Salt

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease a 24-count mini muffin tin. On a lightly floured surface, roll out the cold puff pastry sheet into a 10x14 inch rectangle. Use a pizza cutter to slice the dough into 24 equal squares (roughly 2.5 inches each).
  2. Gently press each pastry square into the muffin tin cavities, allowing the corners to point upward. Cut the chilled Brie into 24 equal cubes (approx. 3/4 inch each).
  3. Place one cube of Brie into the center of each pastry-lined well. Top each piece of cheese with one teaspoon of cranberry sauce. Sprinkle the finely chopped pecans and minced thyme over the cranberry layer.
  4. Whisk the egg and water to create an egg wash. Brush the exposed corners of the puff pastry with the mixture. Bake for 16–18 minutes, or until the pastry is puffed and golden brown and the cheese is bubbling.
  5. Allow the bites to cool in the pan for 5 minutes to let the cheese set. Remove to a wire rack, drizzle with honey, and finish with a light pinch of coarse sea salt before serving.