Cranberry Brie Bites

Position oven racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees F. Place the Brie in the freezer for 15 minutes. VERY generously coat 24-cup mini muffin pan(s) with nonstick spray.

Unroll 1 sheet puff pastry on a lightly floured work surface. Roll into a 10 x 14-inch rectangle. Cut the sheet lengthwise into 4 even strips then crosswise into 6 even strips to create 24 squares. Gently separate the squares and press them into the mini muffin tins to create a puff pastry cup. With the tines of a fork, prick the bottom of each puff pastry in 2 to 3 places.

Cut the piece of Brie in half, then dice the half into 24 pieces. Place one piece of Brie in the center of each mini muffin cup. Top each piece of Brie with 1 teaspoon cranberry sauce. Sprinkle with salt and chopped pecans. Place in the refrigerator. Repeat with the second sheet of puff pastry, second half of Brie, and the remaining salt and pecans.

Place each muffin pan on a baking sheet. Bake the pans on the upper and lower thirds of the oven for 18 to 20 minutes, until the pastry is puffed and the corners are golden brown, switching the pans’ positions halfway through. Let cool in the pans for 3 minutes.

Gently transfer the bites to a serving plate. Garnish each with a small piece of fresh rosemary.