Start by cutting the brie into 12 equal cubes; pat them dry to remove moisture. Next, roll out the thawed puff pastry on a lightly floured surface to a thickness of about ¼ inch. Use a sharp knife or pizza cutter to cut the pastry into 12 squares.

In a shallow bowl, combine finely chopped unsalted pistachios, minced fresh thyme, and a pinch of sea salt. Stir until well mixed.

Grab each puff pastry square and place a brie cube in the center. Wrap the pastry around the brie and pinch the edges to seal it. Brush each wrapped bite with an egg wash or plant-based milk mix, then roll in the pistachio mixture until fully coated.

Preheat your oven to 350°F (175°C). Arrange the bites on a lined baking sheet with space between them. Bake for 15 to 20 minutes or until golden brown and puffed.

Let the brie bites cool for 3 to 4 minutes. Serve warm, drizzled with extra honey-thyme glaze and a sprinkle of black pepper.