You've got two options here: 12 larger baked brie "pops" which I like to serve on popsicle sticks or 24 smaller baked brie bites. Pick yo' poison.

Preheat oven to 375º F.

Prepare the brie: cut your wheel of brie in half then into 24 small, equal wedges. Place on a baking sheet lined with parchment and stick in the freezer for about 30 minutes. This will help firm up the brie and prevent too much early melting during the baking process.

Unfold a sheet of puff pastry and use a pizza wheel, pastry wheel, or sharp knife to cut along the two folds width-wise, then cut down the center. Then, cut down the center of both halves you just made--this will give you 12 rectangles of puff pastry.

In a small bowl, beat the egg and add a splash of whole milk then stir. Brush a coat of egg mixture on one puff pastry rectangle. Place a popsicle stick about halfway up the puff pastry rectangle and press into the pastry gently. Then place two slices of brie in the center of the rectangle, with rind edges either touching or opposite one another. Scoop about 1 teaspoon of apricot jam on the top of the brie.

Pick up another puff pastry rectangle and gently press it between your fingers to widen it a bit. Place over the brie rectangle and seal edges with the tines of a fork. Repeat until all rectangles have been stuffed. Place all pops on a parchment-lined baking sheet. Brush tops with egg mixture and lightly pierce with tines of a fork. Sprinkle with a bit of sea salt.

Bake 15-20 minutes or until tops are golden brown. Remove from oven and cool slightly before serving.

Unfold a sheet of puff pastry and use a pizza wheel, pastry wheel, or sharp knife to cut along the two folds width-wise, then cut down the center. Then, cut down the center of both halves you just made--this will give you 12 rectangles of puff pastry. Then, cut each rectangle in half once again to make 24 rectangles

In a small bowl, beat the egg and add a splash of whole milk then stir. Brush a coat of egg mixture on one puff pastry rectangle. Place one slice of brie in the center if making and cover with a scoop of about 1/2 teaspoon of apricot jam. Pick up another puff pastry rectangle and gently press it between your fingers to widen it a bit. Place over the brie rectangle and seal edges with the tines of a fork. Repeat until all rectangles have been stuffed. Place all bites on a parchment-lined baking sheet. Brush tops with egg mixture and lightly pierce with tines of a fork. Sprinkle with a bit of sea salt.

Bake in oven about 12-16 minutes or until tops are golden brown. Remove from oven and let cool slightly before serving.