Ingredients:

  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (50g) packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (57g) cold unsalted butter, cut into small cubes
  • 1/2 cup (50g) chopped pecans
  • 1 sheet (about 14 oz/400g) frozen puff pastry, thawed
  • 8 ounces (225g) brie cheese, rind removed and cut into 1/2-inch cubes
  • 1/2 cup (120g) cranberry sauce
  • 1 large egg, beaten

Instructions:

  1. Combine flour, brown sugar, and cinnamon in a food processor or bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the chopped pecans. Chill the crumble mixture.
  2. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Gently unfold the thawed puff pastry sheet. Cut the puff pastry into 24 equal squares.
  3. Press each square into a cup of the mini muffin tin. Place a few cubes of brie cheese into each puff pastry cup. Top with a spoonful of cranberry sauce. Sprinkle the pecan crumble generously over the cranberry sauce.
  4. Brush the edges of the puff pastry with the beaten egg wash. Bake for 13-15 minutes, or until the puff pastry is golden brown and the crumble is lightly toasted.
  5. Let the bites cool in the muffin tin for a few minutes before transferring them to a wire rack to cool slightly. Garnish with fresh rosemary sprigs (optional). Serve warm.