Preheat your oven to 200°C (392°F). Prepare your mini muffin tin by greasing it lightly or lining with paper cups.
Roll out the puff pastry on a lightly floured surface until it’s about 1/8 inch thick. Use a sharp knife or pizza cutter to cut the pastry into 24 small squares, roughly 2 inches each.
Gently press each pastry square into a cavity of the mini muffin tin, shaping them to fit snugly and pressing them down slightly to create a little cup.
Slice the Brie cheese into small pieces and place a piece into the center of each pastry cup—about half an inch square. This helps the cheese melt evenly as it bakes.
Add a teaspoon of cranberry sauce on top of the Brie in each cup, making sure not to overfill so the filling stays contained during baking.
Optionally, sprinkle a tiny bit of chopped thyme over each bite for an aromatic touch. If you like, drizzle a small amount of honey on top for extra sweetness and shine.
Bake in the preheated oven for 12-15 minutes, or until the pastry is golden and puffed, and the Brie is bubbling and slightly oozing.
Remove the tray from the oven and let the bites rest for about 5 minutes—this allows the cheese to set slightly and makes them easier to handle.
If desired, drizzle a little honey over the bites for a glossy finish and added sweetness. Serve warm or at room temperature, garnished with additional thyme if you like.