1-First, preheat your oven to 375°F and position the racks in the upper and lower thirds to ensure even baking. This setup helps the puffs turn out golden and crispy every time, making it a foolproof method for home cooks.

2-Next, chill the Brie in the freezer for 15 minutes to make it easier to handle. Then, generously coat two 24-cup mini muffin pans with nonstick spray to prevent sticking and ensure those flaky layers shine. Roll out one sheet of puff pastry on a lightly floured surface into a 10 by 14-inch rectangle, and cut it into 24 squares, each about 2.5 inches. Gently press these squares into the muffin tins and prick the bottom of each with a fork 2 to 3 times to let steam escape.

3-Now, cut the Brie in half, returning one half to the freezer, and dice the other into 24 pieces, each sized between ½ and ¾ inch. Place one piece of Brie into each muffin cup, then top with one teaspoon of cranberry sauce, sprinkle with ½ teaspoon of flaky sea salt, and add half of the chopped pecans. Repeat the process with the second sheet of pastry and the remaining ingredients. For added convenience, you can assemble these ahead and refrigerate, just like the tips suggest for unbaked storage up to three days.

4-Place the pans on baking sheets to catch any drips and bake on the upper and lower racks for 18 to 20 minutes, swapping positions halfway through for even cooking. Once they’re golden and puffed, let them cool for three minutes before transferring to a serving plate and garnishing with rosemary pieces. Serve them hot or at room temperature for the best flavor, and if you’re looking for more easy dinner ideas, check out our collection of simple dinner recipes to pair with these puffs.