Ingredients:

  • 1 sheet (approx. 9 oz) All-Butter Puff Pastry, thawed
  • 4 oz Brie Cheese, cut into 12 small cubes
  • 1/2 cup Whole Cranberry Sauce
  • 1 teaspoon Fresh Thyme Leaves, stripped from the stem
  • 1 Tablespoon Pecans or Walnuts, roughly chopped (optional)
  • 1 Large Egg
  • 1 teaspoon Water
  • 1 Tablespoon Runny Honey or Maple Syrup (for garnish, optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Prepare the egg wash by whisking the egg and water together until smooth. Lightly grease a standard 12-cup muffin tin.
  2. Lightly flour a work surface. Unfold the thawed puff pastry sheet and lightly roll it out to smooth creases and achieve uniform thickness. Use a sharp knife or pizza cutter to cut the sheet into 12 even squares (approximately 3x3 inches or 7.5x7.5 cm each).
  3. Carefully press one puff pastry square into the bottom and up the sides of each muffin cup, allowing the corners to overlap slightly and drape over the rim like a flower.
  4. Place one cube of Brie cheese inside the pastry nest in the bottom of each cup. Spoon approximately 1 teaspoon of cranberry sauce over the Brie.
  5. Sprinkle the fresh thyme leaves and chopped pecans or walnuts (if using) evenly over the filling.
  6. Gently brush the exposed puff pastry edges (avoiding the filling) with the prepared egg wash. This aids in browning and ensures a crisp edge.
  7. Place the muffin tin in the preheated oven. Bake for 16 to 18 minutes, or until the pastry is puffed up, golden brown, and the cheese is visibly melted and gooey.
  8. Remove the tin from the oven and let the bites cool in the tin for 5 minutes. This crucial step allows the cheese to set slightly, making removal easier.
  9. Use a small spatula or butter knife to carefully lift the bites out and transfer them to a wire rack. Drizzle with honey or maple syrup while warm, if desired, and serve immediately.