Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin or spray with non-stick cooking spray.

Step 2: On a lightly floured surface, unfold the puff pastry sheet. If needed, gently roll it out to even the surface and remove creases. Using a sharp knife or pizza cutter, cut the pastry into 24 equal squares.

Step 3: Press each puff pastry square into a cup of the mini muffin tin. Let the corners stick up slightly—this creates a beautiful, rustic look once baked.

Step 4: Cut the brie into 24 equal pieces, about ½ inch cubes. There’s no need to remove the rind; it’s soft, edible, and melts right along with the cheese. Place one cube into the center of each pastry cup.

Step 5: Spoon about ½ teaspoon of cranberry sauce onto each piece of brie. Be gentle and avoid overfilling to prevent spillage during baking.

Step 6: If desired, sprinkle each bite with chopped rosemary or crushed nuts for added aroma, crunch, and visual appeal.

Step 7: For a golden finish, lightly brush the exposed edges of the puff pastry with the beaten egg. This is optional, but adds a beautiful shine and color.

Step 8: Bake in the preheated oven for 18 to 20 minutes, or until the puff pastry is puffed and golden brown and the brie is melted and bubbly.

Step 9: Let the bites cool in the pan for about 5 minutes before using a spoon to gently lift them out. Transfer to a serving platter.

Step 10: Serve warm for the best texture and flavor, or let cool to room temperature if preparing ahead. Either way, they’re a guaranteed hit.