Chili Crisp Honey Brie Bites (Print Version)

Golden puff pastry squares filled with creamy Brie, honey, and a spicy chili crisp touch.

# Components:

→ Dairy

01 - 7 oz Brie cheese with rind, cut into 24 small cubes

→ Pastry

02 - 1 sheet frozen puff pastry, thawed (approximately 9 x 13 inches)

→ Toppings

03 - 2 tablespoons honey
04 - 2 to 3 tablespoons chili crisp (store-bought or homemade)

→ Other

05 - 1 egg, beaten (for egg wash)
06 - 1 teaspoon sesame seeds (optional, for garnish)

# Directions:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Unroll the thawed puff pastry on a lightly floured surface and cut into 24 equal squares, approximately 2 by 2 inches each.
03 - Place one cube of Brie at the center of each pastry square. Add 1/4 teaspoon honey and between 1/4 to 1/2 teaspoon chili crisp on top of the cheese.
04 - Fold the corners of each square up and over the filling, pinching gently to seal or leaving slightly open for a rustic appearance.
05 - Arrange the bites seam side up on the prepared baking sheet. Brush each with the beaten egg and sprinkle sesame seeds on top if using.
06 - Bake in the preheated oven for 16 to 18 minutes or until golden brown and puffed.
07 - Allow bites to cool for 5 minutes before serving. Drizzle with additional honey if desired.

# Expert Advice:

01 -
  • They look elegant and sophisticated but take less than half an hour from fridge to table.
  • The contrast of warm, melting Brie against crispy pastry and spicy-sweet toppings feels like a flavor surprise every single bite.
  • You can prep them ahead, refrigerate, and bake them fresh when guests arrive, which honestly saved me during a chaotic party last spring.
02 -
  • Don't skip the egg wash—it's the difference between a pale, flat bite and one that looks like it came from a fancy bakery.
  • If your puff pastry is still cold when you fold it, the Brie will slide around; let it come to room temperature first, even if it takes an extra ten minutes.
  • Chili crisp brands vary wildly in heat and flavor, so taste yours before committing the full amount—you can always add more at the table.
03 -
  • Cut your Brie while it's still slightly cold from the fridge—it's easier to cube and less likely to smear across your cutting board.
  • The magic happens when you don't skimp on the egg wash; it's what gives these bites their professional shine and helps them puff evenly.
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