Grease the 12 piece non-stick mini muffin tin pan with butter.
Cut the crescent sheet into 1.5-2 inch squares. The whole sheet should be cut evenly into 12 pieces.
Cut the brie cheese into 1 inch cubes.
First, place each crescent dough piece into the individual muffin tins. Add a piece of brie cheese, top with the cranberry sauce and add the herbs and crushed walnuts on top. You can also add the walnuts afterwards if you prefer.
Bake in the oven for 10 minutes or until the sides on the crescent dough is golden on the sides and the center cheese has melted.
Remove from the oven and let it cool for a couple of minutes. If you wish to drizzle some honey before serving you can do that now.
Serve and enjoy!
Use a preheated oven.
Put the brie in the freezer for 15 mins before adding to the pastry. Slightly frozen brie is much easier to cut into even cubes.
Aim to cut your crescent squares into similar sizes, for even cooking.
Be sure to grease your muffin tin with butter for easy bite removal!
If you would rather not use cranberry sauce, you can use any flavored jelly instead.
When the sides of the croissant dough are golden on the sides and the center cheese has melted, they're done!
If you don't like nuts or even herbs, you can simply take those off.
Top with a drizzle of honey for a lovely balance of sweetness.