Preheat the oven to 375°F and oil or spray a 24-cup mini muffin tin.

Cut the brie into 24 small pieces. Chill in the refrigerator until ready to use.

Spread the puff pastry on a lightly floured surface. Dust the top with flour and roll out into a large 11x13-inch rectangle. Cut the pastry into 24 small rectangles or squares by cutting it crosswise into 6 equal pastry strips, then cutting it lengthwise into 4 (a pizza cutter works well for this).

Gently separate the small puff pastry rectangles and press each one into a well in the mini muffin tin, gently pressing the sides together if necessary to form a small pastry cup. Make sure that the pastry is flush against the bottom of the muffin cup.

Sprinkle the rosemary at the bottom of the pastry cups, then fill each with a piece of the brie. Bake for 18 to 22 minutes, or until the cheese is melted and the pastry is golden brown and crisp.

Remove from the oven and allow to cool for 2 minutes, then top with the fig spread, adding about 1/2 teaspoon to each brie bite. Sprinkle with the pecans and garnish with rosemary leaves.

Transfer to a serving plate and serve.