Ingredients
- Cooking spray
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1 (14-oz.) package puff pastry, thawed if frozen
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1 (8-oz.) block cold cream cheese
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1/2 cup pepper jelly
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Fresh thyme leaves, for serving (optional)
Instructions
- Preheat oven to 375°. Grease 2 (24-cup) mini muffin pans with cooking spray. On a clean work surface, spread puff pastry and cut into 24 pieces. Place each piece in prepared cups.
- Bake pastry until just light golden and puffed, about 12 minutes. Let cool slightly.
- Cut cream cheese into 24 pieces. Press a piece of cream cheese into center of each puff pastry, separating pastry in the center as needed. Top each with about 1 heaping teaspoon pepper jelly.
- Continue to bake bites until puff pastry is golden brown and cream cheese is warmed through, 8 to 10 minutes more. Top with thyme leaves, if desired. Let cool 10 minutes before serving.