• Gather all the ingredients.
  
• Cut the Brie cheese in half if you haven’t already and place the half in the freezer for 20 minutes (Store the other half in the fridge for another use). Placing the Brie cheese in the freezer for 20 minutes makes it easier to cut. Generously grease a mini muffin pan with cooking spray.
  
• Take out one frozen puff pastry sheet and place it on a working surface sprinkled with a bit of flour. Leave it out for 10 minutes or so (depending on the room temperature) and when the puff pastry sheet is a bit softer, unfold and continue to have it thawed.
  
• Roll the puff pastry sheet out into a 10 x 14-inch (25 x 36-cm) rectangle.
  
• Cut the sheet crosswise into 6 even strips.
  
• Then cut the sheet lengthwise into 4 even strips. You should have 24 squares (each square will be about 2 ½ inches on each side).
  
• Separate the squares and press them gently into the muffin cups.
  
• Remove the rind only from the side edges (I keep the top and bottom). The rind is edible and barely noticeable once the Brie is baked. However, I like to remove the side edges so the corner pieces don’t have too much rind.
  
• Cut chilled Brie cheese into 24 pieces. It’s easier to cut the creamy Brie into cubes when it’s chilled and has a firm texture.
  
• Place in 1 piece of Brie and top with a teaspoon of cranberry sauce to each pastry-lined muffin cup.
  
• Chop candied pecans and walnuts.
  
• Top with a teaspoon of chopped walnuts. Chill for at least 30 minutes. The cold temperatures will firm up the pastry, which will help the butter in the dough will melt more slowly. If you are making ahead, wrap them in plastic wrap and store in the refrigerator for up to 3 days.
  
• Preheat oven to 375ºF (190ºC). Bake the bites in the preheated oven until golden brown, 18 to 20 minutes, or until the pastry is golden brown and the cheese and cranberry sauce are bubbly.
  
• Remove from the oven, let cool in the pan for a few minutes. Transfer the bites to a serving plate and garnish with sea salt and thyme (optional). Serve warm or at room temperature.
  

To Store

• You can store leftovers in an airtight container in the refrigerator for up to 3 days. If you like to freeze them, let them cool completely, then arrange them in a single layer on a baking sheet, and leave them in the freezer until harden. Then store the frozen pieces in an airtight container in a single layer or a ziplock bag for up to 2 months.

To Reheat

• Place (keep them frozen) bites in a mini muffin tin or on a baking sheet lined with parchment paper and bake at 350ºF (177ºC) until warmed through. For frozen bites, reheat directly from frozen at 350ºF (177ºC) in the oven until warmed through.