Steps

1. Preheat the oven to 375°F (190°C).

2. Unroll the puff pastry sheet and cut it lengthwise into 4 even strips, then crosswise into 6 even strips to make 24 squares.

3. Place each square into a mini muffin tin, pressing gently to form small pastry cups.

4. Prick the bottom of each pastry cup with a fork.

5. Dice the brie into small pieces and chop the pecans and rosemary.

6. Place a piece of brie into each pastry cup.

7. Top with 1 teaspoon of cranberry sauce and sprinkle with chopped pecans.

8. Bake for 18–20 minutes, or until golden brown and puffed.

9. Garnish with fresh rosemary before serving.