Prep the Oven & Pan: Preheat your oven to 375°F (190°C). Generously grease a 24-cup mini muffin tin with non-stick cooking spray or melted butter so the puff pastry releases effortlessly.

Cut the Pastry & Cheese: Lightly flour a clean work surface. Unroll the thawed puff pastry sheet and gently roll out any seam lines into a 10x15-inch rectangle. Cut into 24 equal squares (approx. 2.5 inches each). Slice the chilled brie wheel into 24 bite-sized cubes (rind can be left on as it is completely edible and helps hold the cheese in shape).

Assemble in Muffin Cups: Press each puff pastry square gently into a muffin cup, allowing the four pastry corners to point up naturally. Place one cube of brie directly in the center of each pastry cup.

Layer Cranberries & Pecans: Spoon 1 teaspoon of whole berry cranberry sauce over each cube of brie. Top each cup with a sprinkle of chopped toasted pecans and a pinch of finely minced fresh rosemary.

Bake to Golden Perfection: Bake for 13 to 16 minutes until the puff pastry edges are deeply golden, crisp, and puffed, and the brie is bubbling and molten.

Finish & Serve: Let the bites cool in the pan for 3 to 5 minutes so the cheese sets slightly. Gently lift them out using a small offset spatula or butter knife onto a serving platter. Drizzle warm clover honey over each bite, sprinkle with flaky sea salt, garnish with fresh rosemary, and serve warm.