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Preheat the oven to 375 degrees F and lightly grease a 24-cup mini muffin pan with nonstick spray.
Unfold the puff pastry on a lightly floured surface and roll it just enough to smooth out the creases.
Cut into 24 equal squares (4 across and 6 down works perfectly).
Press 1 pastry square into each muffin cup.
Bake in the preheated oven until the pastry begins to puff and turn lightly golden, 10 to 12 minutes.
Cut cream cheese into 24 small cubes.
Gently press 1 cube into each puff pastry cup, then top with about 1 teaspoon of pepper jelly.
Return the pan to the oven; bake until the pastry is golden and the cream cheese is warmed through, 8 to 10 minutes more.
Let the bites cool in the pan for 5 to 10 minutes before removing.
Sprinkle with thyme or chives and serve warm.