Chili Crisp Honey Brie Bites

My neighbor showed up one evening with a jar of chili crisp and a mischievous grin, insisting I try it on literally everything. That night, I was standing in my kitchen with leftover puff pastry and a wedge of Brie, wondering what to do with them, when the answer hit me—why not combine the three? The first batch came out of the oven golden and blistering, the cheese melting into the crispy corners while the honey and chili crisp created this perfect sweet-hot-creamy moment. I've been making these ever since, and they've become my secret weapon for dinner parties.

I made these for my sister's birthday potluck last spring, and within five minutes they were completely gone—people were actually fighting over the last two. She still texts me asking when I'm making them again, which tells you everything you need to know about how people react to these things.

Ingredients

• Brie cheese (7 oz / 200 g): Cut it into small cubes while it's still a bit cold, and don't worry about precision—rustic cubes actually look better and melt more unevenly in the best way.
• Frozen puff pastry (1 sheet, 9 x 13 in / 23 x 33 cm): Thawed puff pastry is your friend here; frozen pastry doesn't puff up the same way and you'll end up with dense, disappointing squares.
• Honey (2 tbsp): Use something decent—the kind that tastes like actual honey, not the plastic bear bottle, because you can taste the difference in something this simple.
• Chili crisp (2–3 tbsp): This is where the magic happens; pick one you'd actually want to eat straight from the jar, and don't be shy with it.
• Egg wash (1 beaten egg): This gives that glossy, professional-looking finish that makes people think you went to culinary school.
• Sesame seeds (1 tsp, optional): A sprinkle adds a subtle nuttiness and makes them feel intentional, though they're beautiful without it too.

Instructions

Set your oven and prep your stage:

Preheat to 400°F (200°C) and line a baking sheet with parchment paper—this prevents sticking and cleanup is basically nonexistent.

Cut the pastry into squares:

Unroll your thawed pastry on a lightly floured surface and cut into 24 equal squares, about 2 x 2 inches each. A sharp knife makes this satisfying; a dull one will drag and mess with the layers.

Fill and fold:

Place a Brie cube in the center of each square, then top with about ¼ tsp honey and ¼–½ tsp chili crisp. Fold the corners up and pinch them together over the filling, or leave them slightly open for a rustic, intentional-looking vibe.

Brush and garnish:

Transfer to your baking sheet seam side up, brush generously with beaten egg, and sprinkle sesame seeds if you're using them. This step takes two minutes and transforms how they look when they come out.

Bake until golden:

Bake for 16–18 minutes until they're puffed and deeply golden brown. The pastry edges will be crispy, the cheese will be bubbling, and your kitchen will smell incredible.

Rest and serve:

Let them cool for five minutes so the cheese firms up slightly, then serve warm. A drizzle of extra honey right before serving makes them feel restaurant-quality.

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I remember watching my mom take one bite of these and close her eyes for a second like she was thinking about something far away. When she opened them, she just smiled and said, 'These are dangerous'—which I think is the highest compliment you can give an appetizer.

Why These Are Different

Most cheese appetizers feel heavy or one-note, but there's something about the Brie melting into the pastry, the honey cutting through the richness, and that chili crisp bringing everything to life with heat and texture that just works. It's the kind of combination that feels like it shouldn't work but absolutely does, and people always ask what the secret is.

Timing and Serving Strategy

These are best served warm, straight from the oven, when the pastry is still crispy and the cheese is at its creamiest. If you're making them ahead for a party, bake them, let them cool, then reheat in a 350°F oven for about five minutes right before serving—they'll taste nearly as good as fresh.

Variations and Swaps

Once you nail the basic version, this formula is flexible enough to play with. Camembert is slightly more earthy, goat cheese brings a tangy note, and you can experiment with different chili crisps to match your heat preference or favorite flavor profile.

• Swap in Camembert or goat cheese for a different flavor, adjusting expectations for how they'll melt.
• Use less chili crisp or switch to sweet chili sauce if you're cooking for people who avoid heat.
• Drizzle with truffle oil or a tiny bit of balsamic reduction if you're feeling fancy and have them on hand.

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These bites have a way of disappearing faster than you can plate them, and somehow they always make people feel like you've gone to real effort—even though you've barely touched a spatula. That's kind of the whole point.

Ask About This Recipe

→ What type of cheese is used in these bites?

Soft Brie cheese with the rind on is used to provide a creamy, rich filling that melts beautifully inside the pastry.

→ Can I make these bites milder in spice?

Yes, reduce the amount of chili crisp or substitute it with sweet chili sauce for a gentler flavor.

→ How do I store leftovers?

Store cooled bites in an airtight container in the refrigerator and reheat briefly in the oven before serving.

→ Is it necessary to use egg wash?

Egg wash helps achieve a golden-brown, shiny finish on the pastry, but can be omitted for dietary preferences.

→ Any suitable cheese alternatives?

Camembert or goat cheese work well as substitutes, offering different flavor profiles while maintaining creamy texture.

→ Can these bites be made ahead of time?

You can prepare and assemble the bites in advance and bake right before serving to preserve freshness and texture.