REMINDER: Puff pastry works best when it’s cold so don’t take it out of the fridge until you have everything ready to roll, cut and assemble the puff. 

1. Unwrap one sheet of the store-bought puff pastry dough – carefully – it’s a little delicate. Unfold it gently and remove the paper. The creases are a little vulnerable so use a rolling pin to roll over the creases a little. Roll horizontally and vertically and make sure the dough is even when you’re done. 
2. Using a pizza cutter or sharp knife, you’ll need to cut 20 squares of dough. That means you’ll need to make four cuts across the bottom. Do a pre-cut to make sure they are mostly even. Then make the four full cuts. Turn your cutting board clockwise, and make three cuts in the opposite direction. This will give you four squares across and five down for 20 squares. (MY VIDEO SHOWS THIS WELL) It doesn’t have to be perfect. It’s puff pastry and if they are uneven now, no one will know later. 
3. Spray a mini-muffin tin with non-stick cooking spray, then place one square of dough in each muffin slot. 
4. Using a measuring spoon, add one teaspoon of pepper jelly into each puff pastry. 
5. The cream cheese was a little messy so if you have gloves, wear those. I used a ½ tablespoon measuring spoon and scooped the cream cheese right from the package and placed on top of the pepper jelly. 
6. Bake in a preheated oven at 400 degrees for 15-20 minutes. 
7. The pepper jelly oozes out a bit so use a mini spatula or butter knife and run around the edges before carefully removing puffs from the tin.   
8. Serve on a plate or platter with a small ramekin of extra jelly if people want a little more sweetness. Garnishing with fresh thyme sprigs is optional.