Approximately 3 oz brieabout 1/4 wheel of brie (no need to remove the rind, it's edible)
1/2cupspicy cranberry jellyI use Austin slow burn brand, but any will do
1/4cuploosely chopped hazelnuts
cooking spray
Instructions
Preheat oven to 400 and lightly spray a mini cupcake tin with cooking spray.
Lay puff pastry out across a cutting board. Cut pastry dough into 3 equal sections. Then cut each section into 4 even slices. You should have 12 pieces total. I use a pizza slicer to make this easy.
Gently form each pastry by pressing your fingers into the cupcake tin and creating a small basket for the brie and jelly.
Cut brie into 12 1/2 inch squares and place one slice in each tin.
Top each tin with a 1 teaspoon of spicy cranberry jelly.
Sprinkle with hazelnuts.
Bake for 12-15 minutes, until pastry dough is golden and brie has melted.