Chili Crisp Honey Brie Bites (Printable Version)

Flaky puff pastry squares with creamy Brie, honey drizzle, and spicy chili crisp for a crowd-pleaser.

# The Ingredients 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 in), thawed

→ Toppings

03 - 2 tbsp honey
04 - 2–3 tbsp chili crisp (store-bought or homemade)

→ Other

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

# Step-by-Step Instructions:

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 and cut into 24 equal squares approximately 2 x 2 inches each.
03 - Place a cube of Brie in the center of each pastry square. Add ¼ teaspoon honey and between ¼ and ½ teaspoon chili crisp on top of the cheese.
04 - Fold the corners of each square up and 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 or until golden brown and puffed.
07 - Allow to cool for 5 minutes before serving. Optionally, drizzle with additional honey.

# Additional Tips::

01 -
  • They look like you spent hours in the kitchen when you really spent fifteen minutes prepping.
  • The flavor balance—salty, spicy, sweet, and buttery—keeps people reaching for more than one.
  • You can make them ahead and reheat, which means less stress when guests arrive.
02 -
  • Don't skip the egg wash—it's the difference between shiny, beautiful bites and dull, flat-looking ones.
  • If you fold the pastry too tightly, the corners can burn before the Brie melts, so aim for a slightly loose, rustic fold.
  • Room-temperature Brie spreads too easily and leaks out; use it cold or very cold from the fridge.
03 -
  • If your chili crisp is very oily, use it sparingly or drain a little on a paper towel first so it doesn't make the pastry soggy.
  • Keep your puff pastry cold right up until it goes in the oven—warm pastry doesn't puff as dramatically, and you lose that light, flaky texture.
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