1-Place the 8 ounces of Brie cheese in the freezer for 15 minutes to firm it up, making it easier to dice without mess.

2-Lightly coat two 24-cup mini muffin pans with nonstick spray to prevent sticking and ensure easy removal later.

3-Roll out one sheet of the thawed puff pastry on a floured surface into a 10 by 14-inch rectangle, then cut it into 24 squares by making 4 strips lengthwise and 6 strips crosswise.

4-Press these squares into the muffin tins and prick the bottom of each with a fork 2 to 3 times to let steam escape and avoid sogginess.

5-Cut the Brie in half, freeze one half for later use, and dice the remaining half into 24 pieces about ½ to ¾ inch each.

6-Place one piece of diced Brie in each pastry cup, add 1 teaspoon of cranberry sauce on top, sprinkle with ½ teaspoon of flaky sea salt, and add half of the chopped pecans for flavor and crunch.

7-Repeat the process with the second sheet of puff pastry and the remaining Brie, cranberry sauce, sea salt, and pecans to fill the other 24 cups.

8-Bake the filled pans on the upper and lower racks for 18 to 20 minutes, switching their positions halfway through for even cooking and a perfect golden finish.

9-After baking, let the puffs cool in the pans for 3 minutes, then use a fork to push any overflow back into the cups before transferring them to a serving plate. Finally, garnish each bite with a small piece of fresh rosemary and serve hot or at room temperature.