Grease a muffin tin and add a square of pastry to each hole, gently pressing in.
280 g Puff pastry
Add a slice of Brie, two teaspoons of cranberry sauce and a small sprig of rosemary.
130 g Brie, 100 g Cranberry sauce, Fresh rosemary
Bake in the oven for 15 minutes.
Whilst it might be tempting, don't overload the pastry with brie and cranberry as it will all ooze out as the pastry rises.
If you have a really gooey brie to begin with (which is the best tasting in our opinion), then you can put it in the freezer for 15 minutes before cutting. This will make the cut squares of brie easier to handle and add to the pastry.
Only get the pastry out of the fridge just before you are about to cut it in to squares. If you leave it out too long and it warms up, it's really hard to work with and get in the muffin tin.
We topped out brie and cranberry bites with a sprig of fresh rosemary before baking. This adds lots of delicious flavour to the brie. You could swap it for thyme, or leave it out completely. You could also just add them before serving for decoration.