Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small saucepan over medium heat, add the fresh cranberries and honey. Stir to combine and let them cook for about 5-7 minutes, or until the cranberries begin to burst and form a saucy mixture. Remove from heat and let cool slightly.
While the cranberries are cooling, roll out the puff pastry on a lightly floured surface. Cut the pastry into 3-inch squares.
Place a heaping teaspoon of the cranberry mixture in the center of each pastry square, followed by a sprinkle of crumbled goat cheese and a bit of chopped rosemary. Season with a pinch of salt and pepper.
Fold the corners of each pastry square towards the center, pinching them together to seal. You can also twist the corners for a decorative touch.
Brush the top of each pastry with the beaten egg wash to achieve a golden finish when baked.
Place the pastries on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and puffed.
Remove from the oven and let cool for a minute. Drizzle with balsamic glaze if desired, and serve warm.
Notes
Serve warm for best flavor. Optional balsamic glaze adds extra sweetness.