Preheat your oven to 190°C (375°F) and line a mini muffin tin with parchment paper or lightly grease it.
Roll out the thawed puff pastry onto a lightly floured surface to smooth and slightly relax the dough, about 0.5 cm thick.
Cut the pastry into 24 small squares, roughly 3x3 inches, using a sharp knife or pastry cutter.
Gently press each pastry square into the cups of the mini muffin tin, pressing down slightly to shape a little cup.
Slice the Brie into small pieces and place about a teaspoon into the center of each pastry cup.
Distribute the cranberries evenly on top of the Brie in each cup, about a teaspoon per bite.
Brush the edges of the pastry with the beaten egg to give them a golden shine during baking.
Bake in the preheated oven for 15-20 minutes, until the pastry is golden and flaky and the cheese is bubbling.
Remove from the oven and let cool slightly for about 5 minutes, so the cheese sets a bit and the bites are safe to handle.
If desired, drizzle with honey and sprinkle with fresh thyme leaves for a touch of sweetness and aroma.
Serve warm or at room temperature, enjoying the crispy pastry, melty Brie, and tart cranberries in every bite.