Ingredients
Method
Prepping the Dough & Pan
- Preheat your oven to 375°F (190°C). Generously grease a 24-cup mini muffin tin with non-stick cooking spray.
- Unroll the crescent dough sheet onto a lightly floured cutting board (if using perforated triangles, pinch seams tightly together).
- Using a pizza cutter or sharp chef's knife, cut the dough into 24 roughly equal squares (approx. 2x2 inches each).
Assembling the Bites
- Gently press each dough square into a mini muffin cup, allowing the corners to flare slightly above the rim like miniature tart shells.
- Place one cube of cold brie cheese into the center of each dough cup.
- Spoon 1 rounded teaspoon of whole-berry cranberry sauce over each piece of brie, then crown with chopped pecans and a pinch of fresh rosemary.
Baking to Golden Perfection
- Bake at 375°F (190°C) for 11 to 14 minutes until the pastry edges are puffed, deeply golden-brown, and the brie cheese is bubbling and molten.
- Remove from the oven and cool in the pan for 5 minutes so the melted cheese sets slightly and the pastry holds its crisp shape.
Garnishing and Serving
- Run a butter knife or small offset spatula around the edges of the cups to easily pop the warm bites onto a festive holiday serving board.
- Drizzle with warm golden honey, scatter extra fresh rosemary leaves and flaky sea salt over top, and serve warm.