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Export 5 ingredients for grocery delivery
Step 1
Preheat oven to 375°F. Grease a mini cupcake tin and set aside.
Step 2
In a medium sauce pan, add 5 oz fresh cranberries, 1/2 cup ofsugar, orange or lemon zest, and water. Simmer over low heat. Stir occasionally until the cranberries soften, approximately 8-10 minutes.
Step 3
Increase the heat to medium, stirring to prevent burning and cook until cranberries begin to burst.
Step 4
Next, reduce heat to low and add remaining cranberries along with a pinch of kosher salt, black pepper and stir until combined.
Step 5
Cook on low for another 2 minutes, then remove from heat and set aside to allow to cool down as you prepare the puff pasty.
Step 6
Lightly flour a working surface and spread one of the puff pasty sheets out - put remaining piece of pastry into the fridge until ready for use. Lightly roll out puff pastry until it is an even thickness. This will help achieve a more even and thorough bake.
Step 7
Next, cut the sheet of puff pasty into 12 even pieces. Press dough firmly into each mini cupcake tin. Then, poke a few holes into the bottom of each piece of dough.
Step 8
Cut the brie into 24 roughly even pieces. Place a piece of brie into the center of each piece of dough. Top with a small spoonful of cranberry sauce and a piece or two of fresh rosemary. Repeat the process with the second piece of puff pastry.
Step 9
Bake for 18-20 minutes, until flaky and golden brown. Turning pan about half way through baking.
Step 10
Remove from oven and allow to cool for a few minutes. If any cheese or cranberry sauce has oozed out of the tin, use a small spoon to scoop it back into the puff pastry.
Step 11
Sprinkle with flaky sea salt. Best served warm.
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