Save It I discovered these bites at a dinner party where someone showed up with a tray of golden, pillowy pastry squares that disappeared in minutes. The way the honey caught the light and the chili crisp glistened on top made them impossible to resist. That night, I kept thinking about the contrast—creamy melted cheese, the snap of pastry, heat followed by sweetness. I went home determined to figure out how to make them, and what started as a kitchen experiment became my go-to when I need something that looks impressive but takes barely half an hour.
I made these for my sister's book club last spring, and watching everyone pause mid-conversation to reach for another one was oddly satisfying. One guest asked for the recipe right there at the table, napkin in hand, honey on her chin. That's when I realized these weren't just appetizers—they were the kind of thing that makes people feel welcomed and thought-about.
Ingredients
- Brie cheese: The rind keeps the cheese from leaking everywhere as it melts, so don't trim it off; buy a wedge and cut it into neat cubes for even cooking.
- Frozen puff pastry: Thaw it in the fridge the night before if you can—it's more forgiving to work with and less likely to tear.
- Honey: Use something you actually like drizzling on toast; this is too small a project to waste mediocre honey on.
- Chili crisp: The store-bought versions vary wildly in heat, so start with less if you're unsure and taste as you go.
- Egg wash: This is what gives them that glossy, bakery-like finish that makes people think you know what you're doing.
- Sesame seeds: Optional, but they add a tiny bit of nuttiness and make the presentation feel complete.
Instructions
- Heat and prep your workspace:
- Turn your oven to 400°F and line a baking sheet with parchment paper so nothing sticks. A lightly floured surface makes cutting the pastry so much easier—your knife will glide instead of drag.
- Cut the pastry into squares:
- Unfold the thawed pastry and use a sharp knife to cut it into 24 roughly equal squares, about 2 by 2 inches. Don't stress about perfection; rustic squares actually look more homemade and charming.
- Assemble each bite:
- Place one cube of Brie in the center of each square, then add a tiny drizzle of honey and a small pinch of chili crisp. The amounts seem small, but they concentrate as everything bakes together.
- Fold and seal:
- Bring the four corners of each pastry square up and over the filling, pinching them together at the top. If a corner tears or doesn't seal perfectly, just press it closed—the egg wash will help seal any small gaps.
- Brush and garnish:
- Arrange the folded bites seam-side up on your baking sheet, brush each one with beaten egg, and scatter sesame seeds on top if using. The egg wash is what gives them that professional golden sheen.
- Bake until golden:
- Pop them in the oven for 16 to 18 minutes—they should be puffed and deeply golden when done. If your oven runs hot, check around the 15-minute mark to avoid burning the pastry bottoms.
- Cool and serve:
- Let them sit for 5 minutes so the cheese sets slightly and you don't burn your mouth. A final light drizzle of honey right before serving makes them look restaurant-worthy.
Save It There's a moment right when they come out of the oven when the whole kitchen smells like butter and caramel and something spicy lurking underneath. That smell is the signal that you've made something worth sharing.
Make-Ahead and Storage
You can assemble these up to a day ahead and keep them covered in the fridge, then bake them fresh when guests are almost at your door. If you've made them and have leftovers (rare), reheat them in a 350°F oven for about 5 minutes to crisp up the pastry without overcooking the cheese. Freezing the unbaked bites works too—just add a minute or two to the baking time straight from frozen.
Flavor Variations Worth Trying
Swap the Brie for Camembert if you want something earthier, or use goat cheese if you prefer tang over creaminess. The beauty of this recipe is that it's flexible—try a drizzle of hot honey instead of regular honey, or mix chili crisp with a tiny bit of garlic oil for depth. Even a sprinkle of fresh thyme or za'atar on top adds another dimension without changing the essence of what makes these special.
Pairing and Serving Ideas
These live happily alongside a crisp white wine, a cold beer, or even a sparkling water with lemon. I've served them at parties, brought them to potlucks, and made them just for a quiet evening when I wanted something that felt a little fancy but didn't demand much effort.
- Serve them warm, never cold, so the cheese is still soft and melty.
- If you're cooking for a crowd, bake them in two batches so the second round comes out hot while people are finishing the first.
- Set out small napkins—these are messy in the best way, and people appreciate the thoughtfulness.
Save It These bites have become my secret weapon for moments when I want to feel like I'm taking care of people without spending my whole day in the kitchen. There's something generous about a warm, hand-held bite of melted cheese and honeyed spice.
Common Questions About Recipes
- → How should I store leftover bites?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.
- → Can I substitute Brie with other cheeses?
Yes, Camembert or goat cheese work well, offering similar texture and flavor profiles.
- → What level of spiciness does the chili crisp add?
The chili crisp provides a moderate heat and smoky flavor that complements the sweet honey and creamy Brie.
- → Is it necessary to use egg wash?
Egg wash helps achieve a golden, shiny crust but can be omitted for a more rustic appearance.
- → Can I prepare these bites in advance?
Yes, you can assemble the bites ahead of time and refrigerate before baking to save time.