Preheat oven to 375°F. Grease a mini cupcake tin and set aside.

In a medium sauce pan, add 5 oz fresh cranberries, 1/2 cup of
sugar, orange or lemon zest, and water. Simmer over low heat. Stir occasionally until the cranberries soften, approximately 8-10 minutes.

Increase the heat to medium, stirring to prevent burning and cook until cranberries begin to burst.

Next, reduce heat to low and add remaining cranberries along with a pinch of kosher salt, black pepper and stir until combined.

Cook on low for another 2 minutes, then remove from heat and set aside to allow to cool down as you prepare the puff pasty.

Lightly flour a working surface and spread one of the puff pasty sheets out - put remaining piece of pastry into the fridge until ready for use. Lightly roll out puff pastry until it is an even thickness. This will help achieve a more even and thorough bake.

Next, cut the sheet of puff pasty into 12 even pieces. Press dough firmly into each mini cupcake tin. Then, poke a few holes into the bottom of each piece of dough.

Cut the brie into 24 roughly even pieces. Place a piece of brie into the center of each piece of dough. Top with a small spoonful of cranberry sauce and a piece or two of fresh rosemary. Repeat the process with the second piece of puff pastry.

Bake for 18-20 minutes, until flaky and golden brown. Turning pan about half way through baking.

Remove from oven and allow to cool for a few minutes. If any cheese or cranberry sauce has oozed out of the tin, use a small spoon to scoop it back into the puff pastry.

Sprinkle with flaky sea salt. Best served warm.