Chili Crisp Honey Brie Bites (Printable version)

Flaky pastry squares with creamy Brie, honey drizzle, and spicy chili crisp for a flavorful appetizer.

# 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 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)

# Directions:

01 - Heat oven to 400°F. Line a baking sheet with parchment paper.
02 - Unroll thawed puff pastry on a lightly floured surface. Cut into 24 equal squares approximately 2 x 2 inches each.
03 - Place a Brie cube in the center of each pastry square. Add 1/4 teaspoon honey and 1/4 to 1/2 teaspoon chili crisp on top of each cube.
04 - Fold the corners of each square upward and pinch to seal, or leave slightly open for a rustic appearance.
05 - Place bites seam-side up on the baking sheet. Brush each with beaten egg and sprinkle with sesame seeds if desired.
06 - Bake for 16 to 18 minutes until golden brown and puffed.
07 - Allow to cool for 5 minutes before serving. Optionally, drizzle with additional honey.

# Expert Advice:

01 -
  • The puff pastry becomes impossibly flaky and golden, creating that perfect crunch sound when you bite into it
  • Brie transforms into this molten, creamy pool that balances the heat of the chili crisp in the most beautiful way
  • These look impressive but come together in under thirty minutes, which is exactly the kind of magic I need in my life
02 -
  • Working with cold puff pastry is infinitely easier than warm, so if it starts getting soft and sticky, pop the whole thing in the freezer for ten minutes and continue
  • The amount of chili crisp you use matters more than you think, so start with less on your first batch and adjust from there
03 -
  • Chill your baking sheet in the freezer for ten minutes before arranging the bites on it, especially if your dough got warm while you were working
  • Rotate the pan halfway through baking because most ovens have hot spots that can cause uneven browning
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