Preheat your oven to 375 degrees Fahrenheit. Generously spray a mini muffin tin with non-stick cooking spray to ensure the bites release easily after baking. Lightly flour your work surface to prevent the dough from sticking.
Unroll your crescent dough or puff pastry and pinch any seams together to create a solid sheet. Using a knife or a pizza cutter, cut the dough into 24 equal-sized squares. Gently press each square into the slots of your prepared mini muffin tin, letting the corners hang slightly over the edges.
Cut the Brie into small cubes, approximately half an inch in size. It is helpful to leave the rind on as it is edible and helps the cheese hold its shape slightly. Place one cube of cheese into the center of each dough-lined cup.
Spoon about one teaspoon of cranberry sauce over each cube of Brie. Sprinkle the chopped pecans or walnuts over the top of the sauce. This adds a wonderful crunch that balances the softness of the cheese.
Place the tin in the oven and bake for 10 to 12 minutes, or until the pastry edges are golden brown and the cheese has melted. Remove the tin from the oven and let the bites cool for about 5 minutes in the pan so they firm up enough to move.
Carefully remove the bites from the tin and place them on a serving platter. Drizzle lightly with honey and tuck a small piece of fresh rosemary into the top of each bite for a fragrant, festive finish.
