Set your oven to 375°F (190°C) so it’s nice and hot by the time you’re ready to bake. This ensures the puff pastry becomes beautifully golden and crisp.

Lightly grease a 24-cup mini muffin pan with non-stick spray or a bit of butter. This helps the pastry release easily after baking.

On a lightly floured surface, unfold the puff pastry and gently roll it out to smooth the creases. Cut it into 24 equal squares using a sharp knife or pizza cutter.

Press each square into the mini muffin tin cups, gently pressing down to form a base and sides. It’s okay if they look rustic—they’ll puff up beautifully.

Place one cube of Brie cheese in the center of each pastry square. Don’t overstuff—just enough to melt nicely.

Top each piece of Brie with about 1 teaspoon of cranberry sauce. Try to center it to avoid overflow while baking.

Add a sprinkle of chopped walnuts or rosemary on top of each bite for extra flavor and texture. A light drizzle of honey adds a sweet finishing touch if desired.

Place the muffin tin in the oven and bake for 13–15 minutes, or until the pastry is puffed and golden and the cheese is melted and bubbly.

Remove from the oven and let them cool for 5 minutes in the pan before transferring to a serving platter. Serve warm for best flavor, or at room temperature if needed.