1. Allow Puff Pastry to thaw ~3 hours or overnight in the fridge. Preheat the oven to 425 F. Then roll out pastry onto a floured surface to ~ 16″x10″ rectangle.

2. Using your larger, 1.6″ biscuit cutter, cut 60 circles out of your pastry. Then, using your smaller, 1″ cutter, cut the center out of 30 rounds only. Put the centers aside and throw away or use for another recipe.

3. Brush the pastry with egg wash and then put the rounds with the center cut out on top of the full rounds. Brush again with egg wash so that the wash lightly covers the whole pastry.

4. Place on a prepared baking sheet with silicon mat or parchment, and place the cutters in opposite corners, one on top and one on bottom, so that a metal rack can be placed on top. It’s okay if it’s a bit wobbly, it just needs to be placed there so that the puff pastry will not topple as it rises.

5. While baking, carefully cut the rind off of the brie cheese and place the cheese into a piping bag, or ziplock with the tip cut off. Then place the preserves or cranberry sauce into a piping bag as well.

6. Bake for 15-18 minutes (closer to 15 minutes if using a dark pan), until golden brown all over and puffed (don’t let the pastry get too golden if using a dark pan because the bottoms will cook faster). The pastry should be touching the rack and gently pressing against it.

7. Remove from the oven and pipe the brie cheese into the rounds while still warm. You’ll puncture the pastry centers, and that’s all right. Just fill about 1/2 the pastry with the cheese. Then fill the other half with jam. Top with a sprinkling of sea salt and rosemary.

You can leave these at room temperature for ~2 hours, and gently reheat in the oven before serving, or you can serve right away.