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Set oven to 400°F (200°C).
Combine pistachios, honey, rosemary, salt, and pepper until evenly coated.
Cut puff pastry into 3×3-inch squares on a lightly floured surface.
Add brie cube to each square and top with 1–2 tsp pistachio mixture.
Fold corners of pastry over brie and pinch to close.
Brush with beaten egg for glossy finish.
15–20 minutes until golden and puffed.
Let cool slightly, top with cranberries or pomegranate seeds.
Enjoy warm with a drizzle of honey or fig jam.