Prep the pan: Heat oven to 375°F (190°C). Lightly grease a mini muffin pan with nonstick spray or a thin film of oil.

Cut the dough: On a lightly floured surface, unfold the puff pastry. Use a sharp knife or pizza cutter to cut it into 24 small squares. If using crescent dough, pinch seams together and cut into 24 squares.

Press into cups: Gently press each square into the mini muffin wells, letting the corners rise up to form little cups. Don’t worry about perfection.

Cube the brie: Cut the brie into small cubes, roughly 1/2 inch. The rind can stay on; it softens and adds flavor.

Fill the cups: Place a cube of brie in each pastry cup. Top with about 1 teaspoon cranberry sauce. If using, add a few chopped nuts and a tiny pinch of herbs.

Add a sweet touch: If you like, drizzle a little honey or maple syrup over the top of each cup. A light drizzle goes a long way.

Bake: Bake for 12–15 minutes, or until the pastry is puffed and golden and the brie is melted and bubbling slightly. Rotate the pan halfway through for even browning.

Finish: Brush the pastry edges with melted butter if you want extra sheen and richness. Sprinkle a pinch of flaky sea salt over the tops.

Cool briefly: Let the bites cool in the pan for 5 minutes to set, then use a small spoon to lift them out to a serving platter.

Serve warm: These taste best warm, but they’re still delicious at room temperature.