Preheat your oven to 180°C (350°F) and lightly grease your mini muffin tin.
Roll out the puff pastry on a lightly floured surface to about 0.5 cm thickness, then cut into 24 small squares roughly 4 cm wide.
Gently press each pastry square into the cups of the mini muffin tin, allowing the edges to slightly rise above the rim. Bake for 5 minutes until the crust just sets and turns slightly golden.
Meanwhile, cut the Brie cheese into small pieces to make melting easier.
Remove the partially baked pastry from the oven and place a small piece of Brie in the center of each pastry cup.
1 sheet pack store-bought puff pastry
Top each with a fresh cranberry or two. If using frozen cranberries, ensure they are drained and pat dry. For a touch of sweetness, toss the cranberries with a teaspoon of sugar beforehand.
1 sheet pack store-bought puff pastry
Brush the edges of the pastry with a beaten egg to help them turn golden and shiny during baking.
1 sheet pack store-bought puff pastry
Place the muffin tin back in the oven and bake for another 10-15 minutes, until the cheese is bubbly and the pastry edges are golden brown.
Remove the bites from the oven and let them cool in the tin for about 5 minutes. They will be hot and fragrant, with crispy pastry and melted cheese.
Use a small spoon or knife to carefully lift each bite out of the tin, garnishing with fresh thyme or rosemary if desired for added aroma and presentation.
1 sheet pack store-bought puff pastry
Serve warm or at room temperature, drizzled with balsamic glaze if you like a sweet-tangy finish. These bites are best enjoyed fresh but can be stored in the fridge for up to 2 days and reheated in a warm oven.