1 tube (8 ounces) refrigerated crescent dough or 1 sheet of puff pastry
8 ounces Brie cheese, chilled
1/2 cup whole berry cranberry sauce
1/3 cup chopped pecans or walnuts
24 small fresh rosemary sprigs for garnish
Cooking spray for the muffin tin
1 tablespoon flour for dusting the surface
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly coat a 24-cup mini muffin tin with cooking spray so the bites are easy to remove after baking. Prepare your work surface with a light dusting of flour to prevent the dough from sticking.
Unroll the crescent dough or puff pastry on the floured surface. If using crescent dough, pinch the seams together to create a single sheet. Use a pizza cutter or a sharp knife to cut the dough into 24 equal squares, roughly two inches by two inches each.
Place each dough square into a slot of the mini muffin tin. Gently press the dough into the bottom and up the sides to create a small cup. Do not worry if the corners hang over the edges, as this adds to the rustic holiday charm.
Cut the Brie cheese into 24 small cubes, leaving the rind on for better structure. Place one cube of cheese into each dough cup. Top the cheese with about one teaspoon of cranberry sauce and a sprinkle of chopped pecans.
Place the muffin tin in the oven and bake for 10 to 12 minutes. You want the pastry to be a beautiful golden brown and the cheese to be melted and bubbly. Keep a close eye on them during the last two minutes to ensure the nuts do not burn.
Remove the tin from the oven and let the bites cool for about five minutes. This allows the cheese to set slightly so they are easier to handle. Garnish each bite with a small sprig of fresh rosemary before transferring them to a serving platter.
