Chili Crisp Honey Brie Bites (Print)

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

# Components:

→ Dairy

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

→ Pastry

02 - 1 sheet frozen puff pastry (approximately 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)

# Directions:

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

# Expert Advice:

01 -
  • They taste elegant enough for guests but require almost no skill—even if the corners don't fold perfectly, they still look intentional.
  • The contrast of textures is genuinely addictive: crispy pastry, melting cheese, and that little kick of heat that keeps you reaching for another.
  • Prep takes fifteen minutes, and most of that is just cutting pastry squares; you'll be amazed at how quickly they come together.
02 -
  • The oven temperature matters—too low and the pastry won't crisp; too high and it browns before the cheese inside has a chance to melt properly.
  • Don't skip the five-minute cool; I learned this the hard way when I bit into one and the Brie was molten lava and somehow burned the roof of my mouth and my hands at the same time.
03 -
  • If your chili crisp is chunky or very thick, thin it slightly with a tiny drizzle of neutral oil so it distributes more evenly across each bite.
  • Serve these warm from the oven or reheated—they're pleasant at room temperature, but warm Brie is where the real magic happens.
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