Save The first time I made these, I wasn't even trying to impress anyone—just stood at my counter on a random Tuesday with a thawed sheet of puff pastry and some Brie I'd picked up on a whim. I folded those little squares, drizzled them with honey and chili crisp, and slid them into the oven. Ten minutes later, the smell alone had me convinced I'd stumbled onto something special. Now they're the appetizer I reach for whenever people are coming over, and somehow they always disappear first.
I made a double batch for my friend's dinner party last month, and watching people's faces light up when they bit into one was honestly better than any compliment. Someone asked for the recipe, then someone else did, and by the end of the night I was texting it to three different people. That's when I knew this wasn't just a recipe—it had become the thing I'm known for bringing.
Ingredients
- Brie cheese (7 oz / 200 g): Buy it with the rind still on—that's what keeps it from leaking all over your pastry. Cut it into 24 small cubes while it's still cold, which makes the job infinitely easier than wrestling with warm cheese.
- Frozen puff pastry (1 sheet): Thaw it in the fridge the night before or on the counter for 20 minutes. It should be pliable but still cold when you cut it.
- Honey (2 tbsp): Use something you actually enjoy eating—floral honey, wildflower, whatever calls to you. The quality shows in the final bite.
- Chili crisp (2–3 tbsp): This is your flavor backbone. If you make your own, you'll taste the difference, but a good store-bought version works beautifully too.
- Egg wash (1 beaten egg): This gives the pastry that glossy, burnished finish that makes people think you know what you're doing.
- Sesame seeds (1 tsp, optional): A light sprinkle adds texture and looks intentional. Skip it if you don't have them—not worth a special trip.
Instructions
- Heat your oven and prep your workspace:
- Get the oven to 400°F (200°C) and line a baking sheet with parchment paper. This takes two minutes and saves you from scrambling later when you're covered in pastry bits.
- Cut the pastry into squares:
- Unroll the puff pastry on a lightly floured surface and cut it into 24 equal squares, about 2 x 2 inches each. A sharp knife and a gentle sawing motion (not pressing down hard) keeps the layers intact, which is why your bites puff beautifully in the oven.
- Fill and fold:
- Place a cold cube of Brie in the center of each square, top with about ¼ tsp honey and ¼–½ tsp chili crisp depending on how much heat you want. Fold the corners up and over the filling, pinching gently to seal, or leave them slightly open for a rustic, charming look.
- Brush and garnish:
- Transfer the bites seam side up to your baking sheet, brush each one lightly with beaten egg, and sprinkle with sesame seeds if you're using them. Don't oversaturate with egg—you want a golden gloss, not a glossy shellac.
- Bake until golden:
- Slide them into the oven for 16–18 minutes, watching for that moment when the pastry puffs and turns deep golden brown. You'll know they're done when they smell absolutely irresistible.
- Cool and serve:
- Let them rest for 5 minutes before serving—they'll firm up slightly and be much easier to pick up. If you want to be fancy, drizzle with a little extra honey right before guests arrive.
Save My mom took one of these at a family gathering and said, 'Now this is what I call the perfect bite'—and she meant it in that way she has of saying something simple that makes you feel like you've done something right. It's not fancy or fussy, but it works every single time.
The Magic of Sweet and Heat
There's something almost magical about the way honey and chili crisp play against each other—the sweetness softens the heat, and the heat keeps the sweetness from being cloying. You taste that interplay with every bite, especially if you use a chili crisp with actual depth to it, not just spice for spice's sake. The Brie acts as a cooling buffer, creamy and mild, which is exactly what you need to make the whole thing work.
Making Them Ahead
Assemble these on a baking sheet, cover with plastic wrap, and freeze for up to a week. When you're ready to serve, pop them straight into a 400°F oven—they'll take about 20–22 minutes from frozen. I love this trick because it means you can look completely composed when people arrive, like you've had them ready the whole time instead of scrambling ten minutes before the doorbell rang.
Variations Worth Trying
Once you master the basic version, you'll find yourself experimenting. I've swapped in Camembert for a nuttier flavor, tried hot honey instead of regular honey, and even did a version with a tiny dollop of fig jam instead of honey. Each one tastes different enough to feel special, but the structure stays the same.
- Use goat cheese if you want tanginess, or a mix of Brie and blue cheese for something more adventurous.
- Try a drizzle of your favorite hot sauce or chile-infused oil if you don't have chili crisp on hand.
- A whisper of fresh thyme or a tiny pinch of fleur de sel on top takes them from good to memorable.
Save These bites have a way of becoming the dish people ask you to bring, and honestly, I don't mind one bit. They're proof that some of the best things in the kitchen come from happy accidents and a willingness to fold a little square of pastry without overthinking it.
Common Recipe Questions
- → What type of cheese works best for these bites?
Brie with rind on is ideal for its creamy texture and mild flavor. Camembert or goat cheese offer tasty variations.
- → Can I make these bites ahead of time?
You can assemble in advance and refrigerate before baking. Bake just before serving for optimal crispness.
- → How do I control the spice level?
Adjust chili crisp quantity or substitute with sweet chili sauce for a milder taste.
- → What is the best way to serve these?
Serve warm after a brief cooling period. Drizzle extra honey on top for added sweetness if desired.
- → Are sesame seeds necessary?
They are optional but add a subtle nutty flavor and extra crunch when sprinkled on top before baking.