1 (8-ounce) round Brie cheese

Cooking spray

1 sheet frozen puff pastry, thawed

½ cup cranberry sauce

½ cup finely chopped walnuts

Sea salt, to taste

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Place the Brie in the freezer for about 20 minutes to firm up for easier cutting.
Lightly coat a 24-cup mini muffin pan with cooking spray.
Roll out the puff pastry into a 10×14-inch rectangle, then cut lengthwise into 4 strips and crosswise into 6 strips, creating 24 squares.
Press each pastry square into a muffin cup to form small pastry shells.
Cut the chilled Brie into 24 small pieces, about ¾ inch each.
Spoon 1 teaspoon of cranberry sauce into each pastry cup, top with a piece of Brie, and sprinkle with 1 teaspoon of chopped walnuts.
Sprinkle lightly with sea salt.
Chill the assembled bites in the refrigerator for at least 30 minutes or up to 3 days before baking.
Preheat oven to 400°F (200°C) and bake for 18–20 minutes, or until golden brown and puffed.
Cool slightly, then serve warm for the best texture and flavor.

Substitute walnuts with pecans, almonds, or pistachios for variation.

Add a drizzle of honey or a sprinkle of rosemary after baking for a festive touch.

Use fig or raspberry preserves instead of cranberry sauce for a flavor twist.

Chilling before baking prevents soggy pastry.

Freeze unbaked bites up to 2 months and bake directly from frozen.