Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a mixing bowl, combine finely chopped roasted pistachios, honey, minced rosemary, sea salt, and cracked black pepper. Stir until evenly blended.

Roll out your chilled puff pastry into a flat sheet, about 1/8 inch thick, and cut into 3x3 inch squares.

Place a puff pastry square on the baking sheet and center a slice of Brie atop. Spoon the pistachio mixture over the Brie and fold over the corners of the pastry, pressing to seal.

Beat the egg to create an egg wash and gently coat the tops and sides of each pastry-wrapped Brie.

Bake for 15-20 minutes until golden brown and puffed up, with softened Brie.

Remove from oven and cool for a few minutes. Garnish with cranberries or pomegranate seeds before serving.