Preheat your oven to 375 degrees Fahrenheit and grease a mini muffin tin with butter or non-stick cooking spray. On a lightly floured surface, roll out the puff pastry sheet and cut it into 24 equal squares using a pizza cutter or a sharp knife.
Place each pastry square into the cups of the mini muffin tin, pressing them down gently to create a small bowl shape. Ensure the corners of the pastry stick up slightly as this creates a beautiful rustic look once they are baked.
Place one small piece of brie cheese into the center of each pastry square. Follow this with a generous teaspoon of cranberry sauce placed right on top of the cheese. The sauce will melt slightly into the cheese during the baking process.
Sprinkle the chopped pecans and fresh rosemary over the top of each bite. Use a pastry brush to lightly coat the exposed edges of the puff pastry with the beaten egg wash, which will help them turn a beautiful golden brown in the oven.
Slide the tin into the oven and bake for 12 to 15 minutes, or until the pastry is puffed and golden. Remove them from the oven and let them cool for a few minutes in the tin before transferring them to a serving platter. Drizzle with a little honey just before serving for a shiny, sweet finish.
