Preheat your oven to 400°F (200°C) and place the rack in the center.

Lightly grease or spray your mini muffin tin so the pastry releases easily.

Whisk the egg with 1 tablespoon of water to make the egg wash and set it nearby.

Pro tip: Make sure your oven is fully preheated — puff pastry needs that immediate blast of heat to puff properly.

Keep the puff pastry cold until you’re ready to cut. Work on a lightly floured surface.

Unfold the sheet and, if there are seam creases, gently smooth them with a rolling pin (no heavy rolling).

Cut the pastry into 24 equal squares, about 2 inches (5 cm) each (this size drapes nicely into mini muffin cups).

Pro tip: If the pastry becomes soft or sticky, pop the squares back in the fridge for 10 minutes — cold pastry = flakier results.

Cut the brie into 24 small pieces (roughly ½ inch / 1 cm cubes or small wedges) so each pastry cup gets a good melty bite. Leave the rind on.

Spoon out your cranberry sauce and, if it’s very runny, let it drain briefly so you’re not adding too much syrup to each cup.

Pro tip: Use whole-berry cranberry sauce for texture — if using jarred sauce that’s syrupy, scoop some off the top so the bites don’t get soggy.

Gently press each pastry square into a mini muffin cup, pushing the corners up the sides to form a little cup. Make sure the edges are snug against the tin so they keep their shape.

If you have any leftover scraps, press them together, chill briefly, and reuse — don’t overwork the dough.

Place one piece of brie in the bottom of each pastry cup.

Top each piece of brie with about ½ teaspoon of cranberry sauce (adjust a tiny bit more for bigger minis).

Lightly brush the exposed pastry edges with the egg wash — this gives a beautiful golden finish.

Pro tip: Don’t overfill the cups. Leave a little room for the brie to melt — otherwise the cheese can bubble over and make cleanup harder.

Place the mini muffin tin on a baking sheet (for easy handling) and bake in the preheated oven for 12–15 minutes, or until the pastry is puffed and golden and the brie has softened.

Keep an eye during the last few minutes — ovens vary, and you want deep golden color without burning.

Let the bites rest in the tin for 3–5 minutes after baking so the cheese settles.

Carefully remove each bite with a small spoon or spatula and transfer to a cooling rack.

Garnish as desired with a tiny rosemary or thyme sprig, a drizzle of honey, or a sprinkle of chopped pistachios for crunch.

Pro tip: Serve them warm but not piping hot — they’ll be at the perfect gooey stage after that short rest.

Serve these straight away as easy baked brie bites with a charcuterie board or as cheese and cranberry appetizers before the main meal. They’re also a lovely addition alongside your holiday dinner desserts for a savory-sweet break.