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

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

Roll out puff pastry into a rectangle about 1/8 inch thick and cut it into 24 squares, each 3 inches wide.

Press each pastry square into a mini muffin tin or baking sheet, allowing corners to drape over.

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

Whisk together one egg and one tablespoon of water for egg wash. Brush over pastry edges.

Bake in the preheated oven for 15-20 minutes until golden brown and puffed.

Cool for 5-10 minutes, transfer to a platter, and add optional garnishes before serving.