Chili Crisp Honey Brie Bites

My sister introduced me to this combination at her holiday party last year, and I could not stop eating them. The way the heat hits right after that first sweet note of honey is just something else. I went home that night and recreated them in my tiny kitchen, burning my fingers on three separate occasions because I couldn't wait for them to cool down properly. Now they are the first thing to disappear at every gathering I host.

I made these for my book club last month, and someone actually asked if I could cater their wedding based solely on these bites. We stood around the kitchen island eating them straight off the baking sheet, no plates required, just napkins and enthusiastic nodding. There is something about warm cheese and pastry that makes people instantly comfortable and happy.

Ingredients

• Brie cheese: Keep the rind on because it adds a subtle earthiness and holds everything together as it melts, plus cutting it into small cubes while cold is much easier than trying to wrestle with room temperature cheese
• Puff pastry: Thaw it in the refrigerator overnight if you can remember, because room temperature pastry can get sticky and frustrating to work with, and a little flour on your surface and rolling pin will save you so much trouble
• Honey: A thicker honey works best here because it clings to the cheese instead of running all over your hands, and local honey brings such a lovely floral complexity that the cheap stuff just cannot match
• Chili crisp: The crunchy bits are just as important as the oil, so do not just pour off the spicy top layer, and if you are sensitive to heat, start with less because you cannot undo it once it is baked
• Egg wash: Beat the egg really well until it is completely uniform because that is how you get that gorgeous, even golden sheen that makes these look like they came from a bakery
• Sesame seeds: Toast them briefly in a dry pan before sprinkling if you have the extra two minutes, because toasting wakes up their nutty flavor in a way that makes such a difference

Instructions

Get your oven ready:

Preheat to 400°F and line your baking sheet with parchment paper because cheese will inevitably bubble out, and cleaning burnt cheese off metal sheets is the worst kitchen task I know.

Cut the pastry:

Unroll that puff pastry on a floured surface and slice it into twenty four equal squares, aiming for about two inches each, because uniform size means they all bake at the same speed and finish together.

Fill each square:

Place a Brie cube in the center, add just a quarter teaspoon of honey on top, then spoon that chili crisp over it, remembering that a little goes a long way.

Shape the bites:

Fold the corners up and over the filling like you are wrapping a tiny gift, pinching to seal, or leave them slightly open if you want that rustic look where the cheese bubbles through beautifully.

Add the finishing touches:

Place them seam side up on your prepared baking sheet, brush each one generously with that beaten egg, and sprinkle with sesame seeds if you remembered to buy them.

Bake until golden:

Slide them into the hot oven for sixteen to eighteen minutes, watching for that deep golden brown color that tells you the pastry is cooked through and the cheese is bubbling.

Let them rest:

Cool for five minutes because the cheese inside is literal lava right now, and drizzle with extra honey if you want to lean into that sweet heat even more.

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These became my go to contribution for every potluck and dinner party the moment I realized how well they reheat. I keep all the ingredients in my freezer and pantry now, which means I am always thirty minutes away from being the person who brought the best appetizer.

Make Ahead Strategy

You can assemble these up to six hours before baking and keep them covered in the refrigerator, which is such a lifesaver when you are hosting. Brush with egg right before they go into the oven, otherwise the wash can get weird and gummy.

Serving Suggestions

I like to arrange these on a wooden board with some extra chili crisp in a small bowl for dipping, and maybe some fresh herbs if I want to pretend I am fancy. They pair beautifully with sparkling wine or crisp white wine that can stand up to the heat.

Troubleshooting

If your pastry is not puffing up beautifully, your oven might not be fully hot enough, so invest in an oven thermometer because they are cheap and eye opening. Soggy bottoms usually mean your baking sheet was too cool or you crowded the pan, so give each bite some breathing room.

• Freeze uncooked bites on a baking sheet until firm, then transfer to a freezer bag for up to a month
• Bake frozen ones directly in the oven, adding just a few extra minutes
• The rind on the Brie might seem weird, but trust the process because it keeps the cheese from escaping completely

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These little bites have started more conversations and made more people feel at home in my kitchen than any other recipe I make. Good food does that, doesn't it.

Frequently Asked Questions

→ What is the best way to bake these bites evenly?

Arrange the bites seam side up on a parchment-lined baking sheet and bake in a preheated oven at 400°F (200°C) for 16–18 minutes until golden and puffed.

→ Can I substitute Brie with other cheeses?

Yes, Camembert or goat cheese work well as alternatives for a mild to tangy flavor variation.

→ How can I adjust the spiciness of the chili crisp?

Use less chili crisp or replace it with sweet chili sauce for a milder, sweeter bite.

→ Is it necessary to use egg wash before baking?

Brushing with beaten egg helps achieve a glossy golden finish but can be omitted if preferred.

→ What is the best way to serve and store these bites?

Serve warm and, if needed, reheat briefly in the oven to maintain crispness and texture.