Chili Crisp Honey Brie Bites (Printable View)

Flaky puff pastry with creamy Brie, honey drizzle, and spicy chili crisp baked to golden perfection.

# 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 inches), thawed

→ Toppings

03 - 2 tbsp honey
04 - 2 to 3 tbsp chili crisp

→ Other

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

# How To Make It:

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 measuring 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 to seal tightly or leaving slightly open for a rustic appearance.
05 - Arrange the assembled bites on the prepared baking sheet seam side up. Brush each with beaten egg and sprinkle with sesame seeds if desired.
06 - Bake in the preheated oven for 16 to 18 minutes, until golden brown and puffed.
07 - Allow bites to cool for 5 minutes before serving. Optionally drizzle with additional honey for extra sweetness.

# Expert Tips:

01 -
  • They look fancy enough to impress but honestly take less time than ordering takeout.
  • The flavor combination of warm melted Brie, sweet honey, and spicy chili crisp somehow feels both unexpected and totally right.
  • You can make them ahead and reheat in minutes, which means you're actually relaxing when guests arrive instead of sweating in the kitchen.
02 -
  • Don't skip thawing the puff pastry properly—it makes the difference between bites that puff dramatically and ones that stay flat and dense.
  • The folding doesn't have to be perfect; rustic corners that puff up unevenly actually look better than precision folds, and the flavor is identical.
  • Cold Brie cubes hold their shape better during folding and stay creamy inside rather than leaking everywhere, so chill your cheese before cubing.
03 -
  • Make these a day ahead up to the baking step, cover and refrigerate, then bake straight from cold—the pastry gets even crispier and you save time when guests arrive.
  • If your chili crisp is oil-based, use a spoon to drizzle a tiny amount of the oil with each spoonful of crisp onto the cheese; the oil helps distribute the flavor and heat more evenly.
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