Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper to keep things tidy.
Unfold the thawed puff pastry sheet and use a sharp knife to cut it into 2-inch squares. Try to keep the edges straight for neat bites.
Arrange the pastry squares evenly on the prepared baking sheet. Bake for about 10 minutes, or until they just start to turn golden around the edges.
While the pastry is baking, prepare the cranberry topping by mixing the cranberries with a teaspoon of sugar and a pinch of salt in a small bowl. This helps balance their tartness.
Remove the pastry from the oven once lightly golden and fragrant. Carefully place a small piece of Brie on top of each square, pressing gently to spread the cheese.
Next, spoon a small amount of the cranberry mixture onto each Brie-topped pastry. Press down slightly so everything stays in place.
Return the baking sheet to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly, and the cranberries look glossy and softened.
Once done, remove the bites from the oven and let them rest for 2-3 minutes. This allows the cheese to set slightly and makes handling easier.
Garnish with a sprig of fresh thyme or a sprinkle of cracked black pepper for extra flavor and visual appeal.
Serve these warm, watching the cheese stretch and the cranberries shimmer with their tart juice. Enjoy the perfect harmony of flaky pastry, creamy cheese, and vibrant cranberries.