Preheat the oven to 200°C/fan 180°C. Line a baking sheet with baking paper. Open the croissant can and unroll the dough. 
 

Leaving 2 triangles attached to one another (to make a rectangle), cut the dough down the seam. Using a rolling pin, roll the pastry to create a 2 mm thick square, allowing the seam between the two triangles to fuse together. Place on the baking tray. 
 

Repeat this process with another 2 triangles. 
 

Place the camembert in the centre of the croissant square and spoon half of the cranberry sauce on top of each camembert. 
 

Lift the excess croissant dough over the camembert, overlapping the flaps until the cheese is fully covered and it looks like a parcel. Brush with the beaten egg. 
 

Using the leftover croissant dough cut out decorative leaves or your favourite shapes and place on the centre of the croissant covered camembert to cover the overlapping dough seams. Brush the leaves with the beaten egg. 
 

Bake for 15-20minutes until golden and risen. Serve immediately.