Preheat oven to 400°

Remove one puff pastry from the box (save the other one for the next time you make this) and defrost the pastry, it takes about 40 minutes. While pastry is warming up, toss diced shallots in olive oil in a small saucepan and cook until softened. Add the can of whole berry cranberry sauce and one whole leaf of basil to the shallots and stir until thickened. Salt and pepper as desired. Continue simmering on medium heat and stir occasionally until the cranberry sauce thickens and the basil leaf has softened. (If the basil doesn't melt into the sauce while simmering then just remove whatever remains of the leaf before the next step.) Slice the remaining basil from the package and set aside.

Once pastry is thawed, cut dough into 2 inch squares and press one square into each mini muffin cup - you'll have just enough dough for a standard 24 cup baking pan.

Dice small wedges of brie and place cheese into each pastry-lined muffin cup.

Place in the oven and bake for about 12 minutes. Remove from the oven and dollop a teaspoon of the cranberry sauce on each puffed pastry and top with a slice of fresh basil.

Serve with a sprig of thyme on the side and enjoy the accolades!