Cranberry Sauce: About 1/2 cup, whole berry or smooth based on preference
Fresh Thyme Leaves: For garnish (optional)
Chopped Pecans: For garnish (optional), toasted
Egg: 1, beaten (for egg wash)
Instructions
Preheat Oven and Prepare Pan:
Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin or line it with mini muffin liners.
Prepare the Puff Pastry:
Roll out the puff pastry sheet on a lightly floured surface. Cut into squares that will fit into the cups of your mini muffin tin. A standard size might be around 2×2 inches, but adjust based on your tin size. Press the squares gently into the muffin cups.
Add the Brie:
Place a cube of Brie cheese into each puff pastry cup. The size of the Brie cubes can be adjusted based on your preference, but they should be small enough to allow room for cranberry sauce and puff up without overflowing.
Add the Cranberry Sauce:
Spoon a small amount of cranberry sauce on top of each Brie cube. You don’t want to overfill the cups, as the sauce can bubble and spill over when baking.
Bake:
Brush the edges of the puff pastry with beaten egg for a golden finish. Bake in the preheated oven for 12-15 minutes, or until the puff pastry is golden brown and the cheese is melted.
Garnish and Serve:
Once baked, allow them to cool for a couple of minutes, then transfer to a serving platter. Garnish with fresh thyme leaves and toasted chopped pecans if desired. Serve warm.
