Save The first time I made these, I was frantically prepping appetizers for a dinner party and realized halfway through that store-bought chili crisp had become my secret weapon. A friend mentioned melting Brie into pastry, and the combination clicked instantly—sweet honey, creamy cheese, and that spicy kick nobody expected. Now I make them whenever I need something that looks impressive but feels effortless.
I served these at a winter gathering and watched someone who claims they don't eat much cheese eat four in a row without thinking. That's when I knew this recipe was a keeper—it converts skeptics through pure flavor and texture.
Ingredients
- Brie cheese (7 oz, cut into 24 cubes): The star here—make sure it's cold before cubing so the pieces hold their shape, and leaving the rind on keeps everything from getting too runny when it melts.
- Frozen puff pastry (1 sheet, thawed): Don't skip the thawing step; cold pastry is a nightmare to cut and fold, but it puffs beautifully when it hits the oven.
- Honey (2 tbsp): This balances the spice perfectly and caramelizes slightly at the edges, adding a subtle sweetness to each bite.
- Chili crisp (2–3 tbsp): The flavor backbone—I use store-bought because it's convenient, but homemade versions with custom heat levels are absolutely worth trying if you have time.
- Egg wash (1 beaten egg): This creates that gorgeous golden-brown exterior and helps sesame seeds stick if you're using them.
- Sesame seeds (1 tsp, optional): A tiny touch that adds visual appeal and a nutty note, though honestly the bites are stunning without them.
Instructions
- Get your station ready:
- Preheat the oven to 400°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup effortless.
- Cut the pastry:
- Unroll the thawed puff pastry on a lightly floured surface and cut it into 24 small squares, about 2 by 2 inches. A sharp knife and confident pressure matter here; sawing back and forth tears the layers.
- Fill and fold:
- Place a Brie cube in the center of each square, top with roughly a quarter teaspoon of honey and a quarter to half teaspoon of chili crisp, then fold the corners up and over the filling, pinching to seal. If you leave them slightly open for a rustic look, that's fine too—the Brie will still stay put.
- Prepare for baking:
- Transfer the folded bites to your prepared baking sheet seam-side up, brush each one with beaten egg, and sprinkle with sesame seeds if using. This egg wash is what gives them that shiny, professional appearance.
- Bake until golden:
- Bake for 16 to 18 minutes, watching until they're puffed and golden brown around the edges. The pastry should be crispy on the outside while the Brie inside softens into a creamy filling.
- Cool and serve:
- Let them rest for 5 minutes so the filling sets slightly, then drizzle with extra honey if you want extra richness and sweetness.
Save These bites have a way of disappearing from a platter faster than anything else you put out. More than once I've made a double batch just so there'd be leftovers, only to realize that was wishful thinking.
Cheese and Pastry Notes
Brie is forgiving in baking because it softens rather than separates, which is why it works beautifully here. If you want to experiment, Camembert offers a more assertive, peppery flavor, and goat cheese brings a tangy edge that plays nicely with the chili crisp. The pastry is what creates the textural contrast that makes these special—flaky, buttery, and just enough structure to hold the melted filling without falling apart.
Timing and Make-Ahead Options
You can assemble these up to 8 hours ahead and refrigerate them on the baking sheet, covered loosely with plastic wrap. This is a huge advantage if you're hosting—just pop them in the oven when guests arrive. Cold pastry actually puffs more dramatically than room-temperature pastry, so there's a benefit to the wait. If you need to reheat leftovers, a 5-minute stint in a 350°F oven restores the crispness better than a microwave.
Flavor Variations and Swaps
The beauty of this formula is how adaptable it is to whatever you have on hand or prefer to eat. Honey can swap with fig jam or a drizzle of balsamic glaze for deeper, more savory notes. Instead of chili crisp, try sriracha, harissa, or even a sprinkle of red pepper flakes mixed with oil if that's what you've got. Some people add a tiny pinch of fleur de sel before baking, and others press a thin sage leaf onto each bite for an herbal touch. The core idea—soft cheese, crispy pastry, something spicy, something sweet—stays constant while you play around.
- Swap the honey for fig jam, apricot preserves, or even a touch of aged balsamic for a more sophisticated flavor profile.
- If you want less heat, use sweet chili sauce or omit the chili crisp entirely and let the contrast between salty Brie and sweet honey shine.
- A small pinch of fleur de sel sprinkled on top before baking adds an elegant finishing touch that brings all the flavors into focus.
Save These bites prove that simple ingredients in the right combination feel like a celebration. They've become my go-to when I want to impress without stress.
Recipe FAQs
- → What type of cheese is used in these bites?
Brie cheese with the rind on is used, cut into small cubes for easy filling.
- → Can I make these bites spicier or milder?
Yes, adjust the amount of chili crisp or substitute with sweet chili sauce for a milder taste.
- → What is the best way to bake the pastry bites?
Bake at 400°F (200°C) for 16–18 minutes until the pastry is golden brown and puffed.
- → Are there any optional garnishes for these bites?
Sesame seeds can be sprinkled on top before baking to add texture and flavor.
- → Can I use other cheeses instead of Brie?
Yes, alternatives like Camembert or goat cheese can be used for different flavor profiles.