Save The first time I made these, I was stressed about impressing someone who only ate fancy appetizers at wine bars. I pulled out a sheet of thawed puff pastry, some Brie I'd had sitting around, and a jar of chili crisp I'd been hoarding, thinking it might be a disaster. Twenty minutes later, these golden, bubbling bites came out of the oven smelling like a completely different kitchen than mine, and suddenly I understood why people get excited about simple things done well.
I made a double batch for a casual dinner party last fall, and my usually quiet friend who never compliments anything kept sneaking them off the cooling rack. By the time we sat down to eat, half were gone. She finally admitted it was the contrast between the crispy pastry and warm melted cheese that got her, plus that little shock of heat from the chili crisp right at the end. That's when I realized these weren't just appetizers—they were conversation starters.
Ingredients
- Brie cheese (7 oz / 200 g), rind on, cut into 24 cubes: The rind helps each piece hold its shape while baking and adds a subtle mushroomy depth that plain melted cheese can't achieve.
- Frozen puff pastry (1 sheet, about 9 x 13 in / 23 x 33 cm), thawed: Thaw it in the fridge the night before or on the counter for 30 minutes—rushy thawing creates uneven baking.
- Honey (2 tbsp): This isn't just sweetness; it balances the heat and creates those caramelized edges that make people pause mid-bite.
- Chili crisp (2–3 tbsp, store-bought or homemade): The oil carries flavor better than dried flakes, and those crunchy bits are essential to the whole point.
- Beaten egg (1), for egg wash: This creates that restaurant-quality golden gloss and helps sesame seeds stick if you're using them.
- Sesame seeds (1 tsp, optional): They add a subtle nuttiness and visual pop, especially if your chili crisp is dark.
Instructions
- Get your mise en place ready:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut your Brie into 24 small cubes—they don't need to be perfect, just roughly the size of a dice.
- Cut the pastry into squares:
- Unroll the thawed 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 work better than trying to push straight down.
- Assemble with precision and intuition:
- Place one Brie cube in the center of each square, then add about ¼ teaspoon honey and ¼ to ½ teaspoon chili crisp on top. The amounts matter less than the feeling of balance—you want to taste all three flavors, none drowning the others out.
- Fold or leave open:
- Fold the four corners up and over the filling, pinching them together at the center for a tight parcel, or leave them slightly open and crumpled for a more rustic, elegant look. Honestly, the open style crisps up better.
- Prep for the oven:
- Transfer your bites to the prepared baking sheet, seam side up. Brush each one generously with beaten egg and sprinkle sesame seeds if using. This is where they start looking like the real thing.
- Bake until golden and puffed:
- Bake for 16 to 18 minutes—watch them around the 15-minute mark so you catch them at golden brown, not dark brown. They'll puff up dramatically, and that's exactly what you want.
- Cool briefly and serve:
- Let them rest for 5 minutes on the baking sheet so the pastry sets just enough to hold together, then transfer to a plate. A light drizzle of extra honey right before serving finishes them beautifully.
Save There's a moment right when these come out of the oven, still steaming and glistening with that egg wash shine, where they stop being an appetizer and become something people gather around. That's the moment I knew I'd keep making these forever.
How to Make Them Ahead
Assemble everything the morning before serving and refrigerate the baking sheet covered with plastic wrap. When guests are about 20 minutes away, pop them straight into a preheated 400°F oven—no thawing needed, just add maybe a minute or two to the baking time. You can also freeze unbaked bites for up to a week in an airtight container, which means you're always ready for an unexpected gathering.
Flavor Variations That Work
Swapping the cheese or adjusting the toppings opens up entirely different moods for the same basic structure. Camembert works beautifully if you want something even richer, while goat cheese brings a pleasant tang that plays differently with the chili crisp. For the honey-averse, a tiny dollop of fig jam or apricot preserves creates the same sweet-savory balance, and if heat isn't your thing, a drizzle of hot honey or even a spread of whole-grain mustard changes the whole conversation.
Serving and Timing Tips
These are best served within 15 minutes of coming out of the oven, while the pastry is still crisp on the outside and the cheese is at its most unctuous. If you're making them for a longer gathering, bake them in batches so fresh ones emerge continuously—there's something about serving warm pastry that makes people feel genuinely cared for. Store leftovers in an airtight container and reheat gently in a 300°F oven for about 5 minutes if needed, though honestly, even at room temperature the next day they're worth eating.
- Arrange them on a platter while they're still warm so the honey and chili crisp glisten visibly.
- Provide small napkins or forks because that melted cheese will drip, and that's part of the charm.
- These pair unexpectedly well with sparkling wine, cold beer, or even hot tea if you're going the afternoon route.
Save These bites prove that the best appetizers are the ones where three or four simple ingredients come together in perfect proportion, each one knowing exactly what job it's there to do. Make them, watch people's faces, and accept the fact that you'll be making them again soon.
Recipe FAQs
- → How do I prevent the puff pastry from getting soggy?
Ensure the Brie cubes are well-drained and avoid excess honey to keep pastry crisp. Preheating the oven properly helps achieve a golden, flaky texture.
- → Can I make these bites ahead of time?
Prepare and assemble the bites in advance, then refrigerate. Bake just before serving to maintain the best texture and freshness.
- → What can I substitute for Brie cheese?
Soft cheeses like Camembert or goat cheese work well, offering a similar creamy texture and mild flavor.
- → Is there a way to adjust the spice level?
Reduce the amount of chili crisp or swap it for a milder sweet chili sauce to tailor the heat to your preference.
- → How should I serve these bites for best flavor?
Serve warm, optionally drizzled with extra honey, to highlight the contrast of sweet and spicy elements with creamy cheese.