Chili Crisp Honey Brie Bites (Printable)

Flaky puff pastry filled with creamy Brie, honey, and spicy chili crisp, baked golden brown.

# What You'll 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 tablespoons honey
04 - 2 to 3 tablespoons chili crisp

→ Other

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

# Directions:

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 approximately 2 x 2 inches each.
03 - Place a cube of Brie cheese 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 over the filling, pinching to seal, or leave slightly open for a rustic appearance.
05 - Arrange the bites seam side up on the prepared baking sheet. 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 - Let cool for 5 minutes before serving. Optionally, drizzle additional honey over bites for added sweetness.

# Expert Advice:

01 -
  • They look like you spent hours in the kitchen but genuinely take less than 35 minutes from start to serving.
  • The salty, creamy, spicy, sweet combination hits every craving at once, and somehow nobody can eat just one.
  • You can assemble them ahead and bake when guests arrive, which is basically cheating at entertaining.
02 -
  • Brie that's too warm before baking will leak out the sides—keep it cold until the last possible moment, and if your kitchen is hot, even freeze the cubes for 10 minutes.
  • Puff pastry browns fast and unevenly, so rotate the baking sheet halfway through if your oven has hot spots, and don't walk away during the final few minutes.
03 -
  • Make sure your puff pastry is fully thawed but still cold before cutting—this keeps the layers distinct and helps them puff dramatically in the oven.
  • Don't skimp on the egg wash; it's the difference between a homemade bite and something that looks professionally made.
Go Back