Ingredients:

  • 1 sheet Frozen Puff Pastry, thawed but chilled (approx. 245g)
  • 1 tbsp All-purpose flour for dusting
  • 8 oz Triple Cream Brie, firm and cold
  • 1/2 cup Whole berry cranberry sauce
  • 1 tsp Orange zest, freshly grated
  • 1/2 tsp Fresh thyme leaves
  • 1/4 cup Pecan halves, toasted and chopped
  • 1/4 tsp Flaky sea salt

Instructions:

  1. Roll out chilled puff pastry on a lightly floured surface into a 10x14 inch rectangle. Slice into 24 even squares using a pizza cutter.
  2. Place pastry squares into a 24-cup mini muffin tin, pressing gently to create a well. Freeze the tin for 10 minutes.
  3. Cut cold brie into 1-inch cubes, keeping the rind intact. In a small bowl, stir together cranberry sauce, orange zest, and thyme.
  4. Place one cube of brie into each frozen pastry shell. Top with a teaspoon of the cranberry mixture and a chopped pecan half.
  5. Bake at 400°F (205°C) for 12 minutes or until the pastry is golden-brown and shattered in texture. Garnish with flaky sea salt and serve warm.