Thaw the puff pastry according to the package directions, about 40 minutes on the counter. Heat the oven to 375°F and lightly grease a 24-cup mini muffin tin.
On a lightly floured surface, roll the pastry into a 12 x 10-inch rectangle. Cut it into 24 equal pieces, about 2 inches each.
Press one piece of pastry into each muffin cup, letting the corners stand up like a little cup.
Place one brie cube in each cup, then top with about 1/2 teaspoon fig jam and a pinch of chopped pecans.
Bake 15 to 18 minutes, until the pastry is puffed and golden and the brie is bubbly. Work in batches if your tin holds only 12.
Cool in the pan 5 minutes, then lift the bites out. Drizzle with honey and sprinkle with rosemary. Serve warm.
