1cupcranberry saucehomemade or store-bought whole cranberry sauce
0.5teaspoonsea salt flakesI used Maldon
4sprigsfresh rosemarycut into pieces
Position the oven racks in the upper and lower thirds of your oven. Preheat oven to 375 degrees.
Unroll the puff pastry sheet onto a lightly floured work surface, and cut it into 24 equal squares. Each square will be about 2.5 inches in size.
Spray a mini muffin pan with non-stick spray, and gently press a puff pastry square into each cup.
Cut the brie cheese into 24 pieces (about 0.5 to .75-inches), and place one brie piece into the center of each puff pastry cup.
Top with 1 teaspoon of cranberry sauce, sprinkle sea salt flakes (if using), and top with chopped pistachios.
Place the muffin tin on a baking sheet to catch any cheese that boils over and bake for 18-20 minutes, or until the puff pastry is puffed and golden. Take the muffin pan out of the oven, and let the brie bites cool for 3 to 5 minutes. Tip: grab a fork and push the gooey cheese back into the bites while they are hot!
Transfer to a serving platter or plate (a fork work well for lifting them out) and garnish with fresh sprigs of rosemary. Serve hot or at room temperature.
I do not recommend using a silicone muffin tin, a metal one cooks much better...but I have no clue where it ended up!
You can use a regular-sized muffin tin in a pinch, but the shape will be different.
The brie cheese will be difficult to work with if you remove the rind, leave it on. If the cheese is still too difficult to cut, place it in the freezer for 15 to 20 minutes to firm up.
Substitute pecans, walnuts, or nuts of your choice.
Place bites into an airtight container and store in the refrigerator for up to 3 days.
Place unbaked bites or fully-cooled, baked brie bites on a sheet pan and place it in the freezer until they are frozen solid. Move them to a zipper top bag or air-tight freezer container and store them in the freezer up to 2 months.
Reheat chilled or frozen bites in a 350° oven until hot and crispy.
TO MAKE AHEAD OF TIME:
Assemble the bites in a mini muffin pan, wrap in plastic wrap then foil, and place in the refrigerator for up to 3 days.