Chili Crisp Honey Brie Bites (Printable)

Flaky puff pastry squares with creamy Brie, honey drizzle, and spicy chili crisp for easy bites.

# What You Need:

→ Dairy

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

→ Pastry

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

→ Toppings

03 - 2 tbsp honey
04 - 2 to 3 tbsp chili crisp, store-bought or homemade

→ Other

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

# How-To:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Unroll the thawed puff pastry on a lightly floured surface. Cut into 24 equal squares approximately 2 x 2 inches each.
03 - Place one Brie cube in the center of each pastry square. Drizzle each with about 1/4 teaspoon honey and 1/4 to 1/2 teaspoon chili crisp.
04 - Fold the corners of each square up and over the filling, pinching edges to seal, or leave slightly open for a rustic appearance.
05 - Arrange the filled pastries seam side up on the baking sheet. Brush each with beaten egg and sprinkle with sesame seeds if desired.
06 - Bake for 16 to 18 minutes until pastry is puffed and golden brown.
07 - Allow bites to cool for 5 minutes before serving. Optionally drizzle with additional honey.

# Expert Advice:

01 -
  • They taste fancy enough to impress, but honest enough that nobody needs to know you made them in your pajamas.
  • The contrast of warm, melted cheese with the crack of crispy pastry and heat from chili crisp keeps you reaching for just one more.
  • You can have them on the table in under an hour, which means you can actually enjoy your guests instead of hiding in the kitchen.
02 -
  • Don't skip thawing the puff pastry all the way through. A half-frozen sheet will crack and tear, and you'll end up with stress instead of appetizers.
  • The Brie needs to be cold when you fold the pastry around it, or it'll soften too much and slide out during baking. Cut it right before assembly.
  • Those last five minutes of cooling are non-negotiable. The pastry is still setting up inside, and if you bite in too soon, the cheese will burn your mouth.
03 -
  • Use good chili crisp if you can. The cheap kind is mostly oil; the good ones have visible seeds, garlic, and depth that makes people ask where you bought it.
  • Keep your Brie in the freezer for thirty minutes before cutting it into cubes. Cold cheese is compliant; room-temperature cheese is a slippery nightmare.
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