1-First, freeze the Brie for about 15 minutes to firm it up, making it easier to handle and dice. Preheat your oven to 375°F and arrange the racks in the upper and lower thirds for even baking. Lightly spray two 24-cup mini muffin pans with nonstick spray to prevent sticking.

2-Roll one sheet of puff pastry into a 10×14 inch rectangle on a floured surface, then cut it into 24 squares by making 4 lengthwise strips and 6 crosswise strips. Gently press each square into the muffin cups and prick the bottoms with a fork to let steam escape.

3-Cut the Brie in half and dice one half into 24 pieces, each about ½ to ¾ inch. Place one piece of Brie in each pastry cup, then top with 1 teaspoon of cranberry sauce or your preferred jam. Sprinkle each with ½ teaspoon of flaky sea salt and half of the chopped pecans before refrigerating the pans while you prepare the second sheet and the rest of the Brie and nuts.

4-Once ready, place the muffin pans on rimmed baking sheets and bake for 18-20 minutes, rotating the pans between the racks halfway through, until the pastry is puffed and golden. Let them cool for 3 minutes in the pans, then transfer to a serving plate and garnish each bite with a small piece of rosemary. Serve warm or at room temperature for the best flavor.