Chili Crisp Honey Brie Bites (Printable)

Flaky puff pastry bites with creamy brie, sweet honey, and spicy chili crisp, baked to golden perfection.

# 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 (store-bought or homemade)

→ Other

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

# How-To Steps:

01 - Set oven to 400°F and 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 Brie cube in the center of each pastry square, then drizzle with about 1/4 teaspoon honey and 1/4 to 1/2 teaspoon chili crisp.
04 - Bring the corners of each square up over the filling, pinching to seal or leaving slightly open for a rustic appearance.
05 - Transfer bites to the prepared baking sheet, seam side up. Brush each with beaten egg and sprinkle sesame seeds if desired.
06 - Bake for 16 to 18 minutes until the pastries are golden brown and puffed.
07 - Allow bites to cool for 5 minutes before serving; drizzle additional honey if preferred.

# Expert Tips:

01 -
  • They look restaurant-quality impressive but honestly require zero fancy skills—just fold and bake.
  • The sweet-salty-spicy flavor balance keeps people reaching for just one more bite.
  • You can prep them ahead and bake fresh, or make them completely in advance and reheat for five minutes.
02 -
  • Don't open the oven door before 16 minutes—pastry needs undisturbed heat to puff properly, and every peek collapses your dreams slightly.
  • The Brie will leak if you overfill, so those ¼ teaspoon measurements aren't conservative—they're hard-won wisdom from a few beautiful disasters.
03 -
  • Room-temperature Brie is easier to divide into even cubes; let it sit on the counter for fifteen minutes before cutting.
  • If your chili crisp is thick or oil-heavy, let it drain slightly in a fine-mesh strainer before using so it doesn't weep and make the pastry soggy.
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