half of a 397ml pkg frozen puff pastry (1 block)
1 cup fresh cranberries
1/4 cup water
3 tbsp sugar
1/4 all-purpose flour, for flouring work surface
6 oz (175g) brie, rinds removed, cut into 24 equal pieces
Thaw pastry at room temperature for about 1 hour or until soft enough to roll out.
Preheat oven to 400F.
Put the cranberries, water and sugar in a small saucepan. Cook, covered, over high heat for about 2 to 3 minutes or until cranberries have popped. Remove lid and stir to mash with a fork. Reduce heat to medium and continue cooking, stirring with fork, for about 1 minute or until the mixture has thickened and liquid has evaporated. Cool.
Sprinkle work surface with flour and roll out puff pastry into a 12x9-inch rectangle. With a pastry scraper, cut the dough into 24 equal rectangles. Press pastry into mini-muffin pans (you'll need 2 pans with 12 muffin cups each). Divide cooled cranberry mixture among the muffin cups. Put a piece of brie in each muffin cup. Bake puffs for 15 to 20 minutes or until puffed up and golden brown. Serve warm.