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Coat a 24-cup mini muffin tin generously with cooking spray.
Unfold 1 puff pastry sheet on a lightly floured work surface; lightly flour the surface of the dough and gently roll into a 9-by-12-inch rectangle. Cut into 12 (3-inch) squares. Gently press 1 pastry square into the bottom of each of 12 prepared muffin cups, letting the corners overhang. Repeat the process with the remaining pastry sheet.
Place ½ teaspoon jam in the bottom of each pastry cup: top with a Brie bite half, squeezing and shaping the cheese to fit.
Gently stretch the 4 points of each pastry square toward the center so that they cover the filling, then lightly press them together in the middle.
Place the muffin tin in the refrigerator to chill for 30 minutes.
Preheat oven to 400°F.
Bake the pastry bites until puffed and golden, 30 to 35 minutes. Quickly transfer to a wire rack and let cool for 10 minutes.