1-First, preheat your oven to 375°F and coat two 24-cup mini muffin pans generously with nonstick spray. Roll one sheet of puff pastry into a 10 x 14-inch rectangle and cut it into 24 squares, then press them into the muffin tins and prick each with a fork. Using metal mini muffin pans will help achieve crisper bottoms for better texture.

2-Next, chill your Brie briefly to make slicing easier. Dice the 8 ounces of Brie into 24 pieces, each about ½ to ¼ inch, and place one piece in each pastry cup. Keep the edible Brie rind on for added flavor and texture it’s perfectly fine to leave it as is.

3-Then, top each cup with 1 teaspoon of cranberry sauce, ½ teaspoon of flaky sea salt, and half of the chopped pecans. Repeat this process with the second sheet of pastry and the remaining ingredients to fill all 48 cups. For extra tips, rotating the pans during baking ensures even cooking, which is key for consistent results.

4-Once assembled, place the muffin pans on rimmed baking sheets to catch any drips. Bake for 18 to 20 minutes until the pastry is puffed and golden, rotating the pans halfway through. After cooling for 3 minutes, gently scoop any bubbled-out filling back into the cups and transfer the bites to a serving plate, garnishing with fresh rosemary.

5-Finally, let the bites cool slightly before serving them hot or at room temperature. This step-by-step approach, with a total prep time of about 15 minutes, makes it easy to impress at your next gathering.