Step 1

Preheat oven to 375F. Grease a 24-cup mini muffin pan with cooking spray oil.

Step 2

On a lightly floured surface, unroll the thawed sheet of puff pastry into a 10x14-inch rectangle. Cut into 24 squares (4 columns and 6 rows).

Step 3

Gently take each square and place them into the muffin tin slots to create a little pastry cup. Use a fork to lightly prick the bottom of each pastry cup.

Step 4

Chop the brie into 24 small pieces (½-inch pieces), and place one piece into each of the pastry cups in the mini muffin tray.

Step 5

Top each piece of Brie with 1 teaspoon cranberry sauce. Evenly divide the pecans on top and top with a piece of rosemary.

Step 6

Bake for 15 minutes, until the puff pastry is golden brown on the edges.

Step 7

Let the bites cool in the pan for 5 minutes, then serve warm or at room temperature. Optionally, sprinkle a little flaky salt on top and serve.