Prep the tin: Preheat your oven to 350°F. Lightly grease a mini muffin tin.
Cut and shape: Cut the puff pastry sheet into 24 equal squares. Press each square into a muffin cup to create a small crust.
Layer the filling: Cut the Brie into 24 small chunks. Place one piece of cheese into each pastry cup, then top with a small spoonful of blackberry jam.
Fold: If you like, gently fold the corners of the pastry over the filling for a bundled look.
Bake: Bake for 12–15 minutes until the pastry is golden and the cheese is melted.
Finish and serve: Remove from the oven. Skewer a fresh blackberry with a cocktail stick and poke it into the center of each bite. Serve immediately while warm.
