Roll out the thawed puff pastry on a lightly floured surface until smooth and slightly thinner.

Cut the pastry into small squares that fit neatly into each muffin cup.

Press each square gently into the tin, forming small cups with slightly raised edges.

Place a cube of brie into each pastry cup, ensuring it sits snugly in the center.

Spoon a small amount of cranberry sauce over the cheese, allowing it to settle naturally.

Sprinkle chopped pecans on top for a light crunch and nutty aroma.

Lightly brush the edges of the pastry with beaten egg for a golden finish.

Bake until the pastry turns golden and crisp and the cheese melts, about 12–15 minutes.

Remove from the oven and let cool slightly until the filling settles and becomes creamy.