Preheat oven to 375F or 180C

Cut puff pastry dough into squares slightly bigger than the size of muffin tin cups. Spray tin with cooking oil. Lightly place each square into a cup.

Put a piece of savory filling, small scoop of jam, and fruit topping into each cup, keeping filling level below the top of the cup. Top with a sprig of rosemary and sprinkle of cinnamon, if desired.

Bake 15m for mini muffin cups and 20m for regular size