Remove the ready-rolled sheet puff pastry from the fridge and allow it to come to room temperature for a few minutes. This makes it easier to handle and reduces the risk of tearing when unrolling.

Unroll the puff pastry, keeping it on the parchment paper it came with. Use a pizza wheel or sharp knife to cut the pastry into squares—either 12 large or 24 smaller squares, depending on your preference. Lightly mist your muffin tray with cake release or an oil spray to prevent sticking. Gently press a square of pastry into each muffin hole, flattening the centers a bit with your fingertips. Brush the top edges of the pastry with the beaten egg to promote a golden finish.

Spoon about a teaspoon of cranberry sauce into the center of each prepared puff pastry square. Top the cranberry sauce with a cube of diced brie cheese, making sure each square gets a generous piece.

Preheat your air fryer to 180°C (350°F). Working in batches, place the muffin tray in the air fryer and bake for about 8 minutes, or until the puff pastry is golden puffed and the brie has melted. I like to keep a close eye on the first batch to make sure the timing is perfect, as air fryer models can vary.

Let the baked bites rest for a minute before using tongs to carefully remove them from the muffin tray. Repeat the baking process with any remaining pastry squares. Arrange the warm puffs on a serving platter and garnish each with a fresh rosemary sprig or a little thyme for a fragrant finish. Personally, I think a fresh herb garnish adds a beautiful aroma and a touch of elegance to these easy appetizers.