Preheat your oven to 400°F and line a baking sheet with parchment paper. Let store-bought puff pastry thaw on the counter for about 20 minutes until pliable.

Cut the puff pastry into 16 equal squares (about 2.5 inches). Gently press each square into a mini muffin tin to form little cups, sealing the corners at the base.

Slice the Brie wheel into 16 small cubes. Place one cube into each pastry cup, pressing gently so it nestles among the folds.

Spoon one teaspoon of cranberry sauce over each Brie piece.

Bake for 12 to 15 minutes, or until the pastry turns golden brown and puffs beautifully, and the cheese starts to melt and bubble at the edges.

Garnish freshly with thyme leaves, chopped pecans, and a light honey drizzle.