Preheat oven to 375. While the oven is preheating roll out the puff pastry on cutting board and slice into 24 equal squares. Place each square in the cup of a cooking sprayed mini muffin tin. Once oven is preheated, bake the puff pastry for 8 minutes.
While the pastry is cooking, combine blackberries, honey, water, and salt in a small saucepan. Bring to a boil and stir/mash the blackberries. Once boiling reduce to a simmer for 5 minutes continuing to stir. Once slightly thickened remove from heat and let cool slightly. *See Recipe Notes For Short-Cut*
After 8 minutes remove the puff pastry from the oven. Using a spoon smash down the center of each puff. Add the blackberry sauce, then a small piece of brie cheese to each one. Return to oven and cook an additional 5 minutes or until the pastry is golden
Once finished top with crushed pecans and fresh sage. Serve warm and enjoy!
*If using a frozen puff pastry make sure to properly defrost is first.*If fresh sage is not available you can also use rubbed sage. *Instead of making your own blackberry filling like suggested you can also use a store-bought blackberry jam if you wish. This will save on prep-work and time as well. *Store leftover in an airtight container in the fridge for up to 4 days.