Prep your tools. Heat the oven to 375F. Place the brie in the freezer to firm up. Grease a mini muffin tin with PAM, greasing both the insides of the cups and around them to prevent the puff pastry or cheese from sticking to the pan.

Roll out the dough. On a lightly floured surface, roll out each sheet of puff pastry. Roll each sheet into a rough square shape, then cut each sheet into 12 pieces.

Chop the walnuts and cut the brie. Finely chop the walnuts, set aside. Remove the brie from the freezer and cut into 24 pieces about the same size. Set aside.

Assemble the brie bites. Place one square of dough into each mini muffin cup, gently pressing the dough into the corners of the cup. It is ok if some dough hangs over, we are going to fold that in a bit. Prick the bottoms of the dough with the tines of a fork. Add 1 piece of brie to each cup, then top with about 1 1/2 teaspoon of apricot jam. Sprinkle the chopped walnuts on top of the jam, then add a pinch of sea salt on top of the nuts. If you have dough hanging out of the cup, you can gently fold it over. You don’t need to seal the brie bite, just fold the dough in a bit.

Bake. Place the muffin tin in your preheated oven and bake at 375F for 15-18 minutes, until the puff pastry is golden brown and the cheese is melty.

Cool. Let the brie bites cool for at least 5 minutes, then carefully remove from the muffin tin and serve.