Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll the thawed puff pastry just enough to smooth creases. Avoid overworking it.

Cut the sheet into 2-inch squares and place them on the prepared baking sheet, leaving a little space between each.

Cut the Brie into small wedges or cubes so you have one piece per square. If the Brie is very soft, chill for 10–15 minutes first to make cutting easier.

Place a Brie piece on each pastry square. Spoon about 1 teaspoon of cranberry sauce on top of the Brie. Season lightly with a pinch of salt and a crack of pepper if desired.

Bring the corners of each square up and pinch them together gently to form a little parcel. They don’t need to be perfectly sealed — a small opening is fine so the Brie can ooze slightly.

Brush the tops with the beaten egg for a golden finish.

Bake for 15–20 minutes, until pastry is puffed and deep golden brown. Watch the first batch so you can dial in timing for your oven.

Remove from the oven and let cool for 3–5 minutes. Garnish with rosemary or thyme leaves if using. Serve warm.