Preheat your oven to 375 degrees Fahrenheit and lightly grease a 24 count mini muffin tin with butter or non stick spray. On a lightly floured surface, roll out the thawed puff pastry sheet slightly to provide smooth out any creases. Use a pizza cutter or sharp knife to cut the pastry into 24 equal squares.
Gently press each pastry square into the prepared mini muffin cups, ensuring the corners stick up slightly to create a rustic look. Place one small cube of Brie cheese into the center of each pastry shell. Ensure the cheese fits comfortably inside without overflowing too much before the baking process begins.
Top each piece of cheese with a generous teaspoon of cranberry sauce. Sprinkle the chopped nuts and a tiny pinch of fresh rosemary over the top of the sauce. Lightly brush the exposed edges of the puff pastry with the beaten egg wash to help them achieve a beautiful golden brown color in the oven.
Place the muffin tin in the oven and bake for 12 to 15 minutes, or until the pastry is puffed and golden and the cheese has melted. Remove from the oven and let them cool in the pan for about five minutes. Drizzle with a little bit of honey while they are still warm for an extra touch of sweetness before serving.
