Preparation Steps

• Begin by gathering and prepping all of your ingredients (except for the puff pastry, keep that cold) according to the ingredient list above to have ready and organized for use.
• Add the cranberries, water, sugar and pinch of cinnamon to a small pot or saucepan, and bring to a vigorous simmer. Then, reduce the heat and gently simmer the cranberries for 6 to 8 minutes, until they begin to pop and break down, and the sauce thickens.
• Spoon the cranberry sauce into a dish and allow the sauce to cool slightly to room temp.
• Have two mini muffin tins (24 wells total) on hand and ready.
• Next, place one sheet of thawed, cold puff pastry on a work surface in front of you, and very gently and slightly give it a roll to even it out.
• Cut the sheet into 12 squares and gently press each puff pastry square into the well of one of your mini muffins tins to create a cup-like shape.
• Then, add one piece of brie cheese to the center of each, and place the filled muffin tins into the fridge to chill for at least 20 minutes.
• Preheat your oven to 400°.
• Once the puff pastry and brie has chilled, bake for 22 minutes, or until golden-brown and puffed.
• Remove from oven and allow the puff pastry bites to sit for 5 minutes in the mini muffin tin.
• Place the puff pastry bites onto a serving platter and dollop with some of the cranberry sauce, sprinkle over chopped candied pecans, drizzle with honey, and sprinkle with fresh thyme leaves.
• Serve fresh out of the oven, or at room temperature.