Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper to keep cleanup easy.
Thaw the puff pastry if frozen, then gently roll it out on a lightly floured surface to about 3mm thickness. Use a sharp knife to cut the sheet into 24 small squares, roughly 2 inches each.
Arrange the pastry squares on your prepared baking sheet, spacing them evenly. Use a fork to prick the centers a few times—this helps prevent puffing too much during baking.
Bake the pastry squares in the preheated oven for about 10-12 minutes, until they turn a beautiful golden color and feel crisp when touched.
While the pastry bakes, dice the brie into small cubes and set aside. In a small bowl, toss the cranberries with honey and a pinch of salt, letting them sit for about 5 minutes to soften and release their juices.
Once the pastry squares are out of the oven, let them cool slightly for a minute or two. Then, top each with a small piece of brie and a spoonful of the cranberry mixture.
Return the topped bites to the oven for an additional 3-4 minutes, just until the brie begins to melt and the cranberries are bubbling. Keep a close eye to prevent over-browning.
Remove the bites from the oven and let them rest for about 2 minutes. Finish by sprinkling with flaky sea salt and, if you like, a sprinkle of chopped herbs for extra aroma and color.
Arrange the bites on a serving platter. Serve warm or at room temperature to enjoy the melty cheese and vibrant cranberry topping in every bite.
