Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
Unroll the puff pastry sheet on a lightly floured surface and cut it into 16 equal squares using a sharp knife or pastry cutter.
Place the pastry squares on the prepared baking sheet, spacing them about an inch apart. Prick each square a few times with a fork to prevent puffing too much during baking.
Bake the pastry squares for 10-12 minutes, until they are golden and crisp around the edges. Keep an eye on them to avoid over-browning.
While the pastry bakes, combine cranberries with honey or maple syrup in a small bowl, and gently toss to coat. Let them macerate for a few minutes to release their bright, jammy juices.
Remove the baked pastry squares from the oven and let them cool for a couple of minutes until they are just warm but still sturdy enough to handle.
Place small pieces or slices of brie cheese on top of each slightly cooled pastry square. The warmth will start melting the cheese, creating a gooey base.
Spoon a small amount of the macerated cranberry mixture onto each pastry, allowing the tart juices to contrast beautifully with the creamy brie.
Brush the edges of each pastry with the beaten egg to give a shiny, golden finish, then return the tray to the oven for an additional 3-4 minutes, until the pastry is deeply golden and the cheese is bubbling.
Remove from the oven and let the bites rest for a couple of minutes to allow the cheese to set slightly. Drizzle with honey or balsamic glaze if desired for extra sweetness and shine.
Serve these warm or at room temperature, enjoying the crispy pastry, melty cheese, and vibrant cranberry topping in every bite.
