Thaw the pastry: Take the frozen puff pastry sheets out to reach room temperature. Thawing makes it easier to roll out and timing is typically around 20 minutes.

Preheat the oven: Preheat the oven to 195° C / 383° F and line a baking tray with parchment paper or a silicone baking mat.

Roll and cut: Sprinkle the tablespoon of flour on your work surface to avoid the pastry sticking. Brush the squares with the egg wash. Cut the pastry out into approxiamately 30 to 35 or so squares (bit-sized).

Prep to bake: Make them all double by placing one square over another. Now you should have approxiamately 17 or so double pastry squares.

Bake: Place the pastry squares on the prepared baking sheet and bake for around 8 minutes or until a light golden brown. 9 to10 mintes may be necessary but not always, so check yours and when ready, remove them from the oven.

Cool and Slice: Once the puff pastry squares are cool, gently cut each one in half. Add a generous blob of jam or cranberry sauce and place the top back on so they close like a sandwich.

Add the sliced brie: Slice the brie into small slices that fit onto the pastry squares and place them on top of each square. Then add another a little jam over the brie cheese, on each one.

Serve: Place them on a serving platter and add freshly cut rosemary or thyme with a sprinkle of icing sugar and serve.