Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 24-count mini muffin tin with butter or a non-stick cooking spray to ensure the pastry bites do not stick after baking.
Unfold your thawed puff pastry sheet onto a lightly floured surface. Using a pizza cutter or a sharp knife, cut the pastry into 24 equal squares. Each square should be roughly two inches in size to fit perfectly into the muffin tin cups.
Place one square of pastry into each slot of the mini muffin tin, pressing it gently into the bottom and sides. The corners of the pastry will hang over the top, which creates a beautiful, rustic look once they puff up in the oven.
Place one small cube of Brie cheese into the center of each pastry cup. Top the cheese with about one teaspoon of cranberry sauce. Sprinkle a few chopped pecans over the top of each bite for added crunch and flavor.
In a small bowl, whisk the egg and water together. Lightly brush the exposed edges of the puff pastry with the egg wash to give them a golden, glossy finish. Place the tin in the oven and bake for 12 to 15 minutes, or until the pastry is puffed and golden brown.
Remove the muffin tin from the oven and let the bites cool for a few minutes so the cheese sets slightly. Drizzle the warm bites with honey and top each one with a tiny sprig of fresh rosemary. Serve them warm while the cheese is still gooey.
