Chili Crisp Honey Brie Bites (Printable Version)

Flaky puff pastry bites filled with Brie, honey, and spicy chili crisp, baked golden for a tasty treat.

# 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 (store-bought or homemade)

→ Other

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

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Unroll the thawed puff pastry on a lightly floured surface and cut into 24 equal squares approximately 2 x 2 inches each.
03 - Place one cube of Brie in the center of each pastry square, then add 1/4 teaspoon honey and 1/4 to 1/2 teaspoon chili crisp atop the cheese.
04 - Fold the corners of each square up and over the filling, pinching the edges to seal, or leave slightly open for a rustic appearance.
05 - Place the prepared bites 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 golden brown and puffed.
07 - Allow to cool for 5 minutes before serving; drizzle additional honey if preferred.

# Expert Advice:

01 -
  • They come together in under 35 minutes, so you can make them while you're getting ready for guests.
  • The contrast of crispy pastry, melting cheese, sweet honey, and a little heat is genuinely addictive.
  • You can prep and freeze them unbaked, then bake straight from the freezer when people arrive.
  • Everyone assumes you spent hours in the kitchen; no need to correct them.
02 -
  • Don't skip the cold Brie—warm cheese turns into a leaky puddle. I learned this the hard way and spent 20 minutes scraping burnt honey off my oven floor.
  • Thaw your pastry properly. Rushing it by microwave makes it tough and harder to fold without tearing.
03 -
  • Keep your Brie cold until the moment you fill the pastry—this single step prevents leaking and keeps the filling intact.
  • If your pastry squares are sticking to your work surface, dust them lightly with flour as you go, and cut with one clean downward motion rather than sawing back and forth.
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