Preheat your oven to 200°C (390°F) and line the mini muffin tin with parchment paper or silicone liners to prevent sticking.
Roll out the puff pastry slightly to soften the edges, then cut into 24 small squares about 3x3cm, ensuring each piece is neat and even.
Gently press each pastry square into a muffin cup, forming little cups with the edges slightly over the rim if desired.
Place a small piece of brie—about half a teaspoon—into the center of each pastry cup, pressing down gently to distribute evenly.
Drop 2-3 cranberries on top of the brie in each cup, pressing them slightly into the cheese for better adhesion.
Brush the exposed edges of the pastry with the beaten egg to give a nice golden sheen when baked.
Bake in the preheated oven for 12-15 minutes, until the pastry is golden brown and the cheese is bubbly and slightly browned.
Once baked, carefully remove the bites from the muffin tin and let them rest for 2 minutes, allowing the flavors to settle.
If desired, drizzle with honey for a touch of sweetness or sprinkle with fresh herbs like thyme for extra aroma.
Serve the cranberry Brie bites warm or at room temperature, enjoying the crisp pastry with melted cheese and tart cranberries in every bite.