Ingredients:

• 1 sheet frozen puff pastry, from 1 (17 oz) box
• Nonstick cooking spray
• 7-8oz Brie cheese
• 1/2 cup cranberry sauce, homemade or canned
• 1/4 cup chopped pecans or pistachios
• Optional garnishes: flakey sea salt, ground black pepper, sprigs of rosemary

Preparation:

1. Thaw the puff pastry according to package directions.
2. Preheat oven to 400°F. Spray a 24-well mini muffin pan with nonstick cooking spray. Place the brie in the freezer for 20 minutes or until firm to the touch.
3. On a well floured surface, roll the sheet of puff pastry into a 10×15″ rectangle. Cut the pastry into 4 strips lengthwise. Then, cut the pastry crosswise into 6 strips, creating 24 squares. Press the pastry squares into each well of the muffin pan, letting excess stick up over the edges.
4. Cut the firm Brie into 24 cubes/slices. Please a piece in the center of each pastry square. Top each with about 1 teaspoon of cranberry sauce. Sprinkle with chopped pecans.

Bake 15 minutes or until the puff pastry is golden brown on the edges and the cheese is bubbly. Let cool in the pan for 5 minutes. Remove the bites from the pan and garnish with sea salt and pepper, or a sprig of rosemary, if desired.

Yield: 24 “bites”

From the Kitchen of: Andrew Buckman