Preheat the oven to 400 degrees Fahrenheit and lightly grease a 12 cup mini muffin tin.

Cut the puff pastry into 12 squares and press each one into a cup of the muffin tin, letting the corners stick up above the rim.

Place one cube of brie into each pastry cup.

Spoon about a teaspoon of raspberry jam over the brie in each cup.

Sprinkle the chopped pecans evenly over the tops.

Bake for 14 to 16 minutes, until the pastry edges are deep golden and crisp and the brie looks soft and just beginning to spill.

Let the bites rest in the tin for 5 minutes before lifting them out, since the filling stays very hot.

Drizzle with honey just before serving.