Save to Pinterest The first time I made these, I wasn't even trying to create a signature appetizer—I was just standing in my kitchen with half a wheel of Brie, some thawed puff pastry, and a jar of chili crisp I'd been saving for something special. My friend texted asking what I was bringing to dinner, and instead of panicking, I folded those corners together and watched them puff up into little golden parcels. When she bit into one, her eyes went wide. That's when I knew I'd stumbled onto something worth repeating.
I made these for a dinner party on a rainy October night, and they disappeared faster than I could pull the next batch from the oven. Someone's toddler actually asked for seconds, which felt like winning an award. Now whenever I need to bring something to a gathering, these are my quiet confidence—reliable, impressive, and honestly fun to assemble.
Ingredients
- Brie cheese, 7 oz (200 g), rind on, cut into 24 small cubes: The rind keeps each piece intact as it melts; leave it on or you'll end up with cheese spreading everywhere, which I learned the hard way.
- Frozen puff pastry, 1 sheet (about 9 x 13 in / 23 x 33 cm), thawed: Thaw it in the fridge overnight or on the counter for 30 minutes—rushing this step means your pastry tears and won't seal properly.
- Honey, 2 tbsp: The sweetness cuts through the richness and balances the heat; use good honey if you have it, because you taste it.
- Chili crisp, 2–3 tbsp store-bought or homemade: This is your flavor anchor—pick one you actually enjoy eating, because it's the star here.
- Egg, 1, beaten (for egg wash): This is what gives you that glossy, pub-style golden finish.
- Sesame seeds, 1 tsp (optional, for garnish): They add a subtle nuttiness and visual texture; skip them if you don't have them.
Instructions
- Set your stage:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. A cold baking sheet means your pastry will puff up more evenly instead of spreading flat.
- Cut your pastry into perfect squares:
- Unroll the thawed puff pastry on a lightly floured surface and cut it into 24 equal squares, each about 2 x 2 inches (5 x 5 cm). A sharp knife makes clean cuts; a dull one drags and ruins the layers.
- Build each bite:
- Place a cube of Brie in the center of each square, then top with ¼ teaspoon of honey and ¼ to ½ teaspoon of chili crisp. Don't overfill or the filling will leak out during baking.
- Fold and seal:
- Fold the four corners up and over the filling, pinching them together to seal, or leave them slightly open for a rustic, unfussy look. Either way works; it's really about what feels right to you.
- Finish and bake:
- Transfer your bites to the baking sheet seam side up, brush each one with beaten egg, and sprinkle with sesame seeds if you're using them. Bake for 16 to 18 minutes until the pastry is puffed and deep golden brown.
- Cool and serve:
- Let them rest for 5 minutes before serving—they're still cooking a tiny bit inside. Drizzle with extra honey right before people eat them if you want an extra touch of sweetness.
Save to Pinterest There's something about watching someone taste these for the first time that never gets old. It's that split second where they register the warmth, the sweetness, the heat, all at once—and you can see it click that this is somehow both simple and special.
Playing with Flavor
The beauty of this recipe is that it's a template you can actually play with. Once you nail the basic technique, you can swap the chili crisp for hot honey, use goat cheese or Camembert instead of Brie, or add a whisper of fresh thyme before folding. I've even made a savory version with miso and sesame oil for a different crowd. The pastry and the egg wash stay the same—everything else is fair game.
Making Them Ahead
You can assemble these completely and freeze them unbaked for up to three days. Bake them straight from frozen, adding just a couple extra minutes to the timer until they're golden. I do this when I know a gathering is coming and I want to feel prepared. Something about having them ready in the freezer turns what could be stressful into something I'm actually looking forward to.
Small Details That Matter
The egg wash is what separates these from looking homemade in a rough way and looking intentional. A pastry brush and two seconds per bite makes all the difference. The sesame seeds aren't required, but they catch light and make the whole platter look considered.
- Use cold Brie straight from the fridge so it doesn't melt before the pastry sets.
- If your chili crisp is very thick, warm it slightly so it drizzles smoothly onto each bite.
- Serve these on a warm plate; they cool faster than you'd expect.
Save to Pinterest These bites have become my go-to because they feel generous without demanding anything of me. They're the kind of thing that reminds people why you're invited to things.
Recipe FAQs
- → What type of cheese works best with these bites?
Brie with its creamy texture is ideal, but Camembert or goat cheese can be used for a similar rich, soft center.
- → How can I adjust the spice level of the chili crisp topping?
Use less chili crisp or substitute with sweet chili sauce for a milder flavor without losing the sweetness from honey.
- → Can these bites be prepared ahead of time?
Yes, you can assemble the bites in advance and refrigerate. Bake just before serving to maintain puff pastry crispness.
- → What is the best way to achieve a golden, flaky pastry?
Use thawed, cold puff pastry and brush with beaten egg wash before baking to enhance color and flakiness.
- → Are sesame seeds necessary for garnish?
Sesame seeds add a nutty crunch and visual appeal but can be omitted based on preference or allergies.