Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper. If using puff pastry, cut it into 1-inch rounds with a cookie cutter or a glass. Set aside.
Brush the pastry edges lightly with beaten egg using a small pastry brush. This will give a beautiful golden color when baked.
Bake the pastry shells in the oven for 10-12 minutes until they are puffed and lightly golden. Remove from the oven and let cool slightly.
While the shells cool, chop the brie into small cubes and prepare your cranberries or pomegranate seeds.
Using a small spoon, fill each pastry shell with a few small pieces of brie, pressing gently to nestle the cheese inside.
Top each filled pastry with a few cranberries, pressing them gently into the cheese. Drizzle a tiny bit of honey or balsamic glaze over each for extra flavor.
Place the assembled bites back on the baking sheet and bake for an additional 5 minutes at 180°C (355°F), until the brie is melted and cranberries are soft and slightly burst.
Remove from the oven and let the bites rest for 2-3 minutes. The cheese should be bubbly and the cranberries tender.
Garnish with chopped fresh herbs if desired, and serve warm or at room temperature for the best flavor and texture.
