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Cook the bacon using your preferred method to your desired texture. Pat dry to remove excess fat and leave to cool completely to room temp. Halve each slice before needed. Preheat the oven to 180C/350F.
Place a sheet of baking paper on a large baking tray and place a 10cm/4" ramekin/bowl in the centre. Unpack the dough and use a knife to separate each triangle. Evenly circle them around the ramekin with the points facing outwards, overlapping as necessary. If you don't have a 10cm/4" ramekin/bowl just use your best judgment - it doesn't need to be perfect.
Remove the ramekin then spread cranberry sauce around the centre where the dough overlaps. Top with bacon, brie and chilli flakes if using. One by one, fold over the corners of the dough to cover the filling, then wrap underneath and back on top, as you would a croissant. Try and ensure there are no gaps for the brie to leak out.
Brush with egg wash and top with poppy seeds if using, then bake in the oven for around 17-20 minutes, or until deep golden and crisp (timings may vary so just be vigilant). Don't pull it out early if the brie leaks, the main thing is the dough puffing up. Serve and enjoy!