Save A friend texted me a photo of these little golden squares dripping with honey at some wine bar, and I became obsessed with recreating them at home. The first batch burnt because I didn't trust the oven timer, but the second attempt—when I watched the pastry puff up and turn that perfect amber color—something clicked. Now I make them whenever I need to look like I have my life together, which honestly is more often than I'd like to admit.
I brought these to a potluck once and watched people eat five in a row without talking, just making pleased little noises. That's when I knew they were a keeper. Now my partner requests them for every gathering, and I've learned to make double batches because they disappear faster than I can plate them.
Ingredients
- Brie cheese (7 oz, rind on): The rind keeps the cheese from leaking everywhere during baking, and it adds a subtle earthiness that fancy-fies the whole thing.
- Frozen puff pastry (1 sheet): Don't thaw it at room temperature for hours—pull it straight from the freezer about 15 minutes before cutting so it stays crisp and flaky.
- Honey (2 tbsp): Quality matters here since it's a prominent flavor; I use a floral variety that adds complexity.
- Chili crisp (2–3 tbsp): This is your star player—the heat and texture transform simple pastry into something memorable, so choose one you actually like eating by the spoonful.
- Egg (1, beaten): This is your glue and your golden-brown guarantee; don't skip the egg wash or you'll get pale, sad pastry.
- Sesame seeds (1 tsp, optional): They add a nutty visual appeal and a whisper of toasted flavor, but they're truly optional if you're in a rush.
Instructions
- Set the stage:
- Preheat your oven to 400°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup feel like a gift to your future self.
- Cut with confidence:
- Unroll the pastry on a floured surface and cut it into 24 squares about 2 by 2 inches each. A pizza cutter works brilliantly here if your knife isn't sharp enough.
- Fill and flavor:
- Place a Brie cube in the center of each square, then add about a quarter teaspoon of honey and a similar amount of chili crisp. The amounts seem small, but they're perfectly balanced.
- Fold and seal:
- Bring the corners up and pinch them together over the filling, or leave them slightly open for a rustic, undone look—both ways are correct depending on your mood.
- Finish and bake:
- Brush each bite with beaten egg, scatter sesame seeds if you're using them, then bake for 16 to 18 minutes until they're puffed and golden brown. Your kitchen will smell incredible.
- Cool briefly and serve:
- Let them rest for 5 minutes before serving—this gives the cheese time to set slightly so it doesn't pour out immediately when someone bites in. A final drizzle of honey on the platter is the detail that makes people think you're a professional.
Save My sister once said these tasted like "fancy grown-up food," and that's exactly what they became—not because the technique is complicated, but because they feel intentional. There's something about serving warm, oozy Brie in golden pastry that makes people feel special.
The Honey and Heat Balance
The real magic here is the interplay between sweetness and spice. The honey mellows the chili crisp's edge while the chili crisp cuts through the richness of the Brie, and the crispy pastry is the stage where both can perform. I learned this after my first batch tasted one-dimensional; now I taste the components individually before combining them, which sounds pretentious but absolutely changes the outcome.
Make-Ahead Mastery
Assemble these completely—filling, folding, egg wash, everything—then freeze them on a baking sheet for at least an hour before transferring to a freezer bag. When guests are coming, pop them straight from the freezer into the oven and add a couple extra minutes to the bake time. This is how I've gone from stressed cook to serene host.
Variations and Swaps
Once you understand the formula, you can riff on it endlessly. I've made versions with fig jam instead of honey, swapped Brie for creamy goat cheese, and even experimented with hot honey instead of regular honey for extra punch. The beauty is that puff pastry, good cheese, and bold flavors are a winning combination no matter what you choose.
- Try Camembert for a more assertive cheese flavor, or goat cheese for something tangy and lighter.
- Mix a pinch of fleur de sel directly into your honey for a salted honey drizzle that feels restaurant-quality.
- If chili crisp isn't your thing, a quality hot honey or even a sprinkle of crushed red pepper flakes works beautifully.
Save These bites taught me that the best appetizers aren't complicated—they're just honest ingredients treated with care and served warm. Make them, watch people light up, and let that feeling be enough.
Recipe FAQs
- → Can I use different cheese instead of Brie?
Yes, soft cheeses like Camembert or goat cheese work well and provide a delicious alternative to Brie.
- → Is it necessary to let the bites cool before serving?
Allowing them to cool for a few minutes helps the cheese set and prevents burns while enjoying the bites.
- → How can I adjust the spice level?
Use less chili crisp or substitute it with a mild sweet chili sauce to reduce the heat.
- → Can I prepare these bites in advance?
Yes, you can assemble them ahead of time and refrigerate before baking to save time.
- → What is the best way to reheat leftovers?
Reheat briefly in a preheated oven to maintain the pastry's crisp texture and flavor.