Timing: Thaw frozen puff pastry overnight in the refrigerator. Prep is 25 minutes; bake 18–20 minutes, then rest 3 minutes. Overnight thawing is additional; no exact number of hours is specified. The single cook-time field uses the upper end of the tested range.
Substitutions: Replace cranberry sauce with fig preserves, cherry preserves, or apricot jam. Chopped walnuts can replace pecans, or omit nuts. Refrigerated Crescent dough cut into small squares can replace puff pastry in a pinch.
Pastry handling: Keep dough cold until baking. If it softens or becomes sticky during assembly, refrigerate briefly before continuing.
Batch baking: With one mini muffin pan, refrigerate remaining ingredients while the first batch bakes. Let the pan cool before refilling; sequential batches take additional elapsed time.
Serving: Serve alongside sliced pears, grapes, cured meats, and olives, with sparkling cider or a crisp white wine.
Storage: Refrigerate cooled bites in an airtight container for up to 3 days. Reheat on a baking sheet at 350°F for about 8–10 minutes, until heated through and crisp.
Freezing: Freeze cooled bites without rosemary on a baking sheet until firm, then transfer to a freezer-safe container for up to 2 months. Reheat from frozen at 350°F for approximately 15–20 minutes, loosely covering with foil if the edges brown too quickly. Add fresh rosemary before serving.
Equipment: Two 24-cup mini muffin pans, rolling pin, cutting board, chef knife, fork, measuring cups and spoons with a 1-teaspoon measure, two rimmed baking sheets, small offset spatula, oven mitts; oven, refrigerator, and freezer. Optional storage equipment: airtight container, freezer-safe container, and foil for shielding during reheating.