Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper. Unroll the puff pastry sheet on a lightly floured surface.
Use a small round cutter to cut out 12 even circles from the pastry. Gather the scraps and reroll if needed to make additional circles.
Place the pastry circles onto the prepared baking sheet. Lightly brush each with beaten egg using a pastry brush for a shiny, golden finish.
Bake in the preheated oven for 10-12 minutes, until the edges are puffed and golden. Remove from the oven and let cool slightly.
While the pastry bakes, cut the brie into small cubes and drain the cranberries if they are fresh. If using dried cranberries, soak them in hot water for 10 minutes to soften.
Once the pastry has cooled enough to handle, place a small piece of brie in the center of each pastry circle and top with a teaspoon of cranberries, pressing gently to set.
Optional: Drizzle a tiny bit of honey over each topped pastry for added sweetness. Sprinkle with fresh thyme leaves if desired.
Return the bites to the oven and bake for another 3-4 minutes, until the brie is melted and bubbly and cranberries are warmed through.
Remove from the oven and let rest for 2 minutes. Serve warm or at room temperature, garnished with a sprig of thyme if using.
