Preheat oven to 375 degrees.
Remove the rind from the brie cheese and cut into 48 equal-sized pieces.
1 lb. brie cheese
Lightly flour a cutting board and place one 8-ounce sheet of puff pastry dough. If a square piece of dough, cut into 25 equal-sized squares. If a rectangular piece of dough, cut into 24 equal-sized squares.
16 oz. puff pastry dough
Spray a mini muffin pan liberally with non-stick cooking spray.
Place one square of puff pastry dough into a cavity and press it down to cover the sides. Make sure all of the sides are covered to at least half of the height so the filling does not spill over.
16 oz. puff pastry dough
Add one piece of brie and 1 teaspoon of cranberry sauce to each piece of dough. Repeat with the remaining squares of puff pastry dough, brie cheese, and cranberry sauce until 48 mini muffin cavities are filled.
1 cup cranberry sauce, 1 lb. brie cheese
Sprinkle 1 teaspoon of salt over all of the muffin cups.
1 tsp. salt
Bake in the preheated oven for 15-18 minutes, or until the edges of pastry dough begin to turn golden brown.
Place the chopped pecans on a baking sheet and roast in the oven during the last 5 minutes of cooking.
½ cup pecans
Just before serving, sprinkle on toasted pecans and add fresh rosemary. Serve warm and enjoy!
2 sprigs rosemary