Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Cut the brie cheese into 24 equal half-inch cubes, keeping the rind intact.

Roll out the puff pastry to about 1/8 inch thick and cut into 24 squares.

Press each pastry square into a muffin tin or onto the baking sheet.

Place one cube of brie in the center of each pastry square and top with ½ teaspoon of cranberry sauce.

Whisk together the egg and water for the egg wash; brush it over the pastry edges.

Bake for 15–20 minutes or until golden brown and puffed.

Let cool for 5-10 minutes before serving, adding optional garnishes if desired.