Ingredients:

  • 1 sheet (approx. 245g) Puff Pastry, thawed but cold
  • 15g (2 tbsp) All-purpose flour, for dusting
  • 225g (8 oz) Double Cream Brie, chilled
  • 120ml (1/2 cup) Whole Berry Cranberry Sauce
  • 30ml (2 tbsp) Orange Zest, freshly grated
  • 50g (1/2 cup) Toasted Walnut halves or Pecans, roughly chopped
  • 15 Fresh Rosemary sprigs, torn into small tufts
  • 15ml (1 tbsp) Honey or Maple Syrup

Instructions:

  1. Preheat your oven to 190°C (375°F). Lightly flour your work surface with the all-purpose flour. Roll the chilled puff pastry sheet into a 10x14 inch rectangle.
  2. Use a pizza cutter or sharp knife to slice the dough into 24 even squares. Gently press each square into an ungreased 24-count mini muffin tin, ensuring the corners protrude slightly.
  3. Cut the chilled brie into 24 cubes of approximately 3/4 inch each. Place one cube into the center of each pastry-lined cup.
  4. Top each piece of cheese with one teaspoon of cranberry sauce and a pinch of orange zest. Ensure the cheese is on the bottom to protect the pastry from moisture.
  5. Bake for 18–20 minutes until the pastry is deep golden brown and the cheese is bubbling.
  6. Remove from the oven. Immediately top each bite with a chopped walnut and a sprig of fresh rosemary. Drizzle lightly with honey or maple syrup while the cheese is still molten.
  7. Allow the bites to cool in the pan for 5 minutes to let the cheese set before transferring to a serving platter.