Ingredients:

  • 1 sheet (approx. 400g) All-Butter Puff Pastry, thawed
  • 8 oz (225g) Brie Cheese, rind trimmed and cut into 24 small cubes
  • ¾ cup (180ml) High-quality Cranberry Sauce
  • 1 large Egg, beaten (for egg wash)
  • ½ cup (60g) Pecan Halves, roughly chopped
  • 1 tablespoon Maple Syrup (Grade A Dark Robust recommended)
  • Pinch of Coarse Sea Salt (e.g., Maldon)

Instructions:

  1. Prepare Pecans: Gently toast chopped pecans in a small saucepan over medium heat for about 3 minutes until fragrant. Drizzle with maple syrup and sprinkle with salt. Stir constantly until glossy and slightly caramelized. Spread immediately onto parchment paper to cool completely.
  2. Preheat oven to 400°F (200°C). Lightly flour a surface and gently roll out the thawed puff pastry slightly thinner.
  3. Cut Rounds: Using a 2-inch round cookie cutter, stamp out rounds from the pastry. Reroll scraps once if necessary.
  4. Form Cups: Gently press each pastry round into the wells of a lightly greased 12-cup muffin tin, creating a small cup shape. Prick the bottom of each cup a few times with a fork.
  5. Assemble: Place one cube of Brie cheese into the base of each pastry cup. Top the cheese with about ½ teaspoon of cranberry sauce.
  6. Egg Wash & Bake: Lightly brush the visible edges of the pastry with the beaten egg wash. Bake for 14–16 minutes, or until the pastry is golden brown and fully puffed.
  7. Garnish & Serve: Remove carefully from the tin using a small offset spatula. Allow to cool on a wire rack for 5 minutes before topping each bite with a sprinkle of the candied pecans. Serve warm.