On a lightly floured surface or piece of parchment paper, unfold the sheet of puff pastry. Using a rolling pin, gently press out the creases in the puff pastry.
Slice the puff pastry into half and then half again so you have four pieces. Then slice each of those four pieces into 3 pieces, so you have 12 pieces. Finally, slice each of the 12 pieces in half, so you have 24 pieces total. Coat the mini muffin pan with non-stick baking spray and press a square of puff pastry into each well of the pan. Use the tart tamper to press the pastry in without tearing it.
Cut brie into 1 ½ inch wide and ½ inch thick slices
Place a piece of brie in each pastry cup.
Spoon a small amount of cranberry sauce on top, about 1-2 teaspoons (don't add too much or the pastries will be too sweet).
Place the muffin pan in the refrigerator or even the freezer to re-chill the dough for 30 minutes before baking.
Bake for 10-12 minutes or until they are puffed up and golden.
Chop the walnuts into smaller pieces.
Remove the puff pastry appetizers from the muffin tin to a cooling rack.
Sprinkle with the chopped walnuts.
Drizzle a little honey on top just before serving.
Notes
Be sure to re-chill the puff pastry dough after assembling the pastry bites so that the butter layers can chill again and then puff up while baking in the hot oven.