Preheat the oven to 425°F and spray a muffin tin with cooking spray.

Unroll the thawed puff pastry sheets on a floured surface. Roll them out slightly to thin them, then cut each sheet into 16 squares.

Press each square into the muffin tin and poke the bottoms a few times with a fork.

In a small bowl, whisk the egg with a splash of water, then brush the egg wash over the pastry squares.

Bake the pastry for 20 minutes.

While the pastry bakes, microwave the goat cheese and cream cheese for 1 minute to soften. Stir in the brown sugar, Dijon mustard, and coconut aminos.

In a pan over medium heat, cook the bacon until crispy. Remove the bacon, leaving about 1 tbsp of bacon fat in the pan.

Chop the bacon, then toast the pecans in the pan for 3 minutes. Add the chopped bacon and rosemary, stirring for another minute.

Stir the bacon-pecan mixture into the goat cheese mixture until well combined.

Once the puff pastry is baked, let it cool slightly, then add a tablespoon of the cheese mixture to each one.