1-Preheat your oven: Begin by preheating your oven to 375°F and positioning the racks in the upper and lower thirds for even baking. This setup helps ensure your puffs turn out golden and puffed without any hassle.

2-Firm up the Brie: Freeze it for 15 minutes this makes slicing easier and keeps things neat.

3-Coat two 24-cup mini muffin pans: With nonstick spray to prevent sticking and promote that crispy bottom.

4-Roll one sheet of puff pastry: Into a 10 by 14-inch rectangle and cut it into 24 squares, each about 2 1/2 inches, to fit perfectly into the muffin cups.

5-Press each pastry square: Into the muffin cups, forming little cups, and prick the bottom with a fork 2 to 3 times to let steam escape.

6-Cut the Brie in half: Freeze one half for later use, and dice the other into 24 pieces, each between 1/2 and 3/4 inch for even melting.

7-Place one piece of Brie in each pastry cup: Top with one teaspoon of cranberry sauce, sprinkle with half a teaspoon of flaky sea salt, and add half of the chopped pecans for that nutty crunch.

8-Refrigerate the pans briefly: Then repeat the process with the second sheet of pastry and the remaining ingredients to make another batch.

9-Bake on the upper and lower racks: For 18 to 20 minutes, swapping the racks midway through to ensure even cooking until the puffs are golden and fully puffed.

10-Let them cool in the pans: For three minutes, then transfer to a serving plate and garnish with the rosemary sprigs for a fresh finish. Serve warm or at room temperature for the best taste.