This recipe starts by cutting all your ingredients into the right shape and size. Cut the Brie cheese into 24 pieces about ⅜-inch thick. (I like the skin of Brie cheese, which is entirely edible, but if you don’t like it, trim the skin off.)

Roll the puff pastry out into a 12-inch square and then cut the large square into twelve 3-inch squares.

Slice the apple into ¼-inch slices, and then cut each slice in half. Cut the pointed tips off the apple slices so they do not pierce through the puff pastry.

Combine the cranberry sauce with the fresh rosemary in a bowl.

Now, assemble the mini Brie bites. Brush a little beaten egg around all four edges of each puff pastry square. Dollop half a teaspoon of the cranberry sauce in the middle of the puff pastry. Place a piece of the Brie on top of the cranberry sauce and then top it with a piece of the apple. Wrap the puff pastry up around the filling by pulling up each side of the pastry and bringing it all together in the center to form a “beggar’s purse”. Pinch the dough together to seal shut and slightly flatten the top down. Brush the bites with more of the egg wash on all sides and chill them in the refrigerator for 30 minutes.

Pre-heat the air fryer to 360°F.

Spray or brush the bottom of the basket with a little oil and air-fry the bites in batches for 8 to 10 minutes.

Let the Brie bites cool for a few minutes before serving warm.

To make in the oven: Place the mini Brie bites on a baking sheet topped with a piece of parchment paper. Bake in pre-heated 375ºF oven for 15 to 20 minutes.