Preheat & Prep Pan: Preheat your oven to 375°F (190°C). Spray a 24-cup mini muffin tin generously with nonstick cooking spray to prevent the molten cheese from sticking.

Cut the Pastry: Unroll the chilled puff pastry sheet on a lightly floured cutting board. Use a pizza cutter or sharp knife to slice the sheet into 24 equal squares (cut 4 rows by 6 columns, roughly 2.5 inches square each).

Line Muffin Cups: Press one pastry square gently into each mini muffin cup, allowing the 4 corners of the pastry to point upwards above the rim of the pan.

Cube the Brie: Cut your chilled 8-ounce brie wheel into 24 bite-sized cubes (approx. 3/4 inch each). The rind is 100% edible and holds the cheese structure together, but you may trim large outer edges if preferred.

Fill & Top: Place one cube of brie cheese into the center of each pastry cup. Spoon 1 generous teaspoon of whole-berry cranberry sauce directly over each cheese cube, then top with a sprinkle of chopped toasted walnuts and minced fresh rosemary.

Bake to Golden Crispy Perfection: Bake at 375°F (190°C) for 15 to 18 minutes, until the puff pastry edges are puffed, deeply golden-brown, and crispy, and the brie cheese is completely melted and bubbling.

Honey Drizzle & Serve Warm: Remove pan from oven and let rest for 5 minutes (the molten brie will settle slightly). Drizzle each warm bite with clover honey, garnish with a tiny fresh rosemary needle, lift carefully from the tin using a mini offset spatula, and serve warm on your holiday platter!