Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Lightly flour your work surface and gently roll out the puff pastry into a square large enough to completely wrap the Brie.

Place the Brie in the center of the pastry. Spread the honey over the top, then sprinkle with dried cranberries, chopped walnuts, brown sugar, rosemary, cinnamon, and a small pinch of salt.

Fold the puff pastry up and over the Brie, gently pressing the edges together to seal. Trim away any excess pastry if needed. Turn the wrapped Brie seam-side down onto the prepared baking sheet.

Brush the entire pastry with beaten egg. For a decorative finish, use leftover pastry scraps to create small leaves or other shapes and place them on top before brushing with egg.

Bake for 25–30 minutes, or until the puff pastry is deeply golden and crisp. Remove from the oven and allow it to rest for 10–15 minutes before serving. This gives the melted Brie time to settle while remaining wonderfully gooey inside.

Drizzle with an additional teaspoon of honey just before serving, if desired.