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Preheat your oven to 400°F. Lightly grease a 12-cup muffin tin or line with paper liners.

Unroll the thawed puff pastry sheet onto a lightly floured surface. Using a 3-inch round cookie cutter or a knife, cut the pastry into 16 squares or circles.

Gently press each puff pastry square or circle into the prepared muffin tin cups, allowing the edges to slightly overhang.

Place one cube of brie cheese into the center of each puff pastry cup.

Top each brie cube with 1/2 teaspoon of cherry preserves, a sprinkle of chopped pecans, and a pinch of chopped fresh rosemary.

Brush the edges of the puff pastry with the beaten egg wash.

Bake for 12-15 minutes, or until the puff pastry is golden brown and puffed, and the brie is melted and bubbly.

Carefully remove the brie bites from the muffin tin and transfer them to a wire rack. Drizzle with honey while still warm.

Serve warm and enjoy the sweet-savory magic!


Preheat your oven to 400°F. Lightly grease a 12-cup muffin tin or line with paper liners.

Unroll the thawed puff pastry sheet onto a lightly floured surface. Using a 3-inch round cookie cutter or a knife, cut the pastry into 16 squares or circles.

Gently press each puff pastry square or circle into the prepared muffin tin cups, allowing the edges to slightly overhang.

Place one cube of brie cheese into the center of each puff pastry cup.

Top each brie cube with 1/2 teaspoon of cherry preserves, a sprinkle of chopped pecans, and a pinch of chopped fresh rosemary.

Brush the edges of the puff pastry with the beaten egg wash.

Bake for 12-15 minutes, or until the puff pastry is golden brown and puffed, and the brie is melted and bubbly.

Carefully remove the brie bites from the muffin tin and transfer them to a wire rack. Drizzle with honey while still warm.

Serve warm and enjoy the sweet-savory magic!
