1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. On a lightly floured surface, roll out the puff pastry sheet to smooth out any folds, then cut it into 12 equal squares—about 3 inches each. I like to use a sharp knife or a pizza cutter for clean edges.
3. Place each puff pastry square into the cups of a mini muffin tin, gently pressing down to form little pastry cups. This helps them hold their shape as they bake.
4. Add a small cube of Brie cheese into each pastry cup. Don’t worry about the exact size—just enough to fill the base without overflowing.
5. Spoon about a teaspoon of cranberry sauce over the Brie. If you’re using fresh rosemary, sprinkle a tiny pinch on top of each bite for that lovely herbaceous aroma that reminds me of my grandmother’s garden.
6. Brush the edges of the puff pastry with the beaten egg to give them a beautiful golden color as they bake.
7. Bake in the oven for 15-18 minutes, or until the puff pastry is puffed and golden brown and the Brie is bubbly. Keep an eye on them—every oven is a little different, and you want that perfect balance of crispness without burning.
8. Remove from the oven and let cool slightly before transferring to a serving platter. If you like, drizzle a tiny bit of honey over the top for an extra layer of sweetness and a glossy finish.
9. Serve warm or at room temperature, and enjoy the oohs and aahs from your family and friends.

One little trick I’ve learned over the years is to remove the Brie rind before baking. It melts better and lets the cheese shine, but if you love that earthy flavor, feel free to leave it on. Also, keeping the puff pastry cold until just before baking helps it puff up beautifully, so try not to let it sit out too long.