Fold the pastry: Carefully fold the puff pastry in half lengthwise, bringing the two long edges together to form a long rectangle. Gently press the edges of the pastry to seal, ensuring that the filling stays inside. The pastry should now be a doubled layer, with the cranberry sauce and Brie cheese sandwiched in between. This step helps to lock in the filling and create a neat, uniform shape for the twists.
Cut into strips: Using a sharp knife or a pizza cutter, cut the folded pastry into 1-inch wide strips. Be sure to cut all the way through both layers of pastry so each strip is fully separated. The strips will be easy to twist and bake into perfect, individual portions. Try to keep the strips as uniform as possible for even baking.
Twist the strips: Take each strip of pastry and gently twist it several times to create a spiral shape. The twists should be tight enough to hold their shape but not so tight that the filling leaks out. Place each twist onto the prepared baking sheet, spacing them slightly apart to allow room for puffing as they bake. You can arrange the twists in a s
