For the Cranberry Brie Puff Pastry Bites:

1. Place the brie in the freezer for 15 minutes to firm up, making it easier to cut. Meanwhile, preheat the oven to 400°F and lightly grease a mini muffin tin.
2. Unfold the thawed puff pastry onto a lightly floured surface. Roll out slightly with a rolling pin. Using a pizza cutter or sharp knife, cut into evenly sized squares to fit your muffin tin. Place the cut pastry squares in the freezer for 5–10 minutes to firm up and make them easier to handle.
3. Remove the brie from the freezer and cut into 24 bite-sized cubes, leaving the rind on.
4. Gently press one puff pastry square into each muffin cup, tucking the corners in as needed to create a small cup. Add a cube of brie to each, followed by a small spoonful of cranberry sauce and a sprinkle of chopped fresh rosemary. Be careful not to overfill.
5. Brush the edges of the puff pastry lightly with heavy cream or egg wash. Sprinkle with flaky sea salt. 
6. Bake at 400°F for 20–25 minutes, or until the puff pastry is puffed and golden brown and the brie is melted and bubbly. Allow to cool in the muffin tin for 5 minutes before carefully removing. Serve warm and enjoy!