Ingredients:

  • 1 sheet (480g) frozen puff pastry, thawed
  • 8 oz (225g) Brie cheese, chilled and cubed
  • 1/2 cup (125g) low-sugar cranberry sauce
  • 1/4 cup (30g) shelled pistachios, finely chopped
  • 4-6 sprigs (2g) fresh rosemary, minced

Instructions:

  1. Preheat oven to 400°F (200°C). Roll out the thawed puff pastry slightly on a lightly floured surface.
  2. Using a pizza cutter, slice the pastry into 16 equal squares (approximately 2-inch squares) and press each square into the bottom and up the sides of the mini muffin tin slots.
  3. Place one chilled cube of Brie into the center of each pastry square.
  4. Top the cheese with a measured teaspoon of low-sugar cranberry sauce, ensuring it does not overfill.
  5. Bake for 12–15 minutes until the edges are deep mahogany-colored and the Brie is molten and bubbling.
  6. Remove from the oven and immediately sprinkle the chopped pistachios and minced rosemary over the hot jam.