Introduction

Baked Brie puffs with chile crisp are a delightful appetizer that combines flaky puff pastry with creamy cheese and a sweet-spicy raspberry glaze. These bite-sized treats are perfect for entertaining or a special snack. Easy to prepare and impressive to serve, they’re sure to be a crowd-pleaser.

Small square puff pastries are scattered on a white marbled surface. Each pastry has a golden-brown top sprinkled with white and black seeds. They have three visible layers, with a light flaky outer crust and slightly darker, soft inner layers. Between the layers, a deep red jam is seen oozing out unevenly, adding a glossy texture and bright color contrast to the warm tones of the pastry. The overall look is crisp and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (9- to 14-ounce) sheet puff pastry, thawed but still cold
1 large egg, beaten with a pinch of salt

1 tablespoon poppy seeds, sesame seeds or a mix
3 tablespoons raspberry preserves

1 tablespoon chile crisp
12 ounces Brie, cold

Instructions

Step 1: Cut two pieces of parchment paper, each the size of a sheet pan. Place one on a work surface and the other on a sheet pan. Unroll the puff pastry on the parchment on the work surface and prick all over with a fork. Brush with the beaten egg, then sprinkle with seeds. Cut into 1-inch squares using a knife or pizza cutter. Transfer about half of the squares to the parchment-lined sheet pan, then slide the remaining squares on their parchment onto another sheet pan. Space the squares apart and refrigerate for 10 to 15 minutes until cold.
Step 2: Preheat the oven to 425°F (220°C). Bake the chilled pastry squares until golden-brown on tops and bottoms, about 10 to 13 minutes.
Step 3: While the pastry bakes, mix raspberry preserves and chile crisp in a small bowl. Cut off the rind from the Brie and thinly slice the cheese. Place a few slices in a piping bag or a corner of a large resealable plastic bag, then press down to remove air pockets. Spread some raspberry-chile crisp on top. Repeat layering Brie slices and preserves, pressing out air pockets, then seal the bag tightly.

Step 4: When the puffs are warm, carefully pull one puff in half from the side, leaving one edge attached like a bun. Snip a small hole in the tip of the piping bag and squeeze the Brie mixture into the puff. If needed, enlarge the hole for easier filling. Repeat with remaining puffs and serve on a platter.

Tips & Variations

Use your favorite seed mix or omit seeds for a simpler look.
For extra flavor, add a sprinkle of fresh thyme or rosemary into the Brie mixture.

If you don’t have chile crisp, substitute with a mild chili oil or a pinch of crushed red pepper flakes mixed into the preserves.
Make the Brie mixture ahead of time and refrigerate; bring to room temperature before piping.

Storage

Store any leftover baked Brie puffs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 300°F/150°C) for 5-7 minutes to restore crispness before serving. The Brie filling can be refrigerated separately for up to 3 days and warmed slightly before using.

How to Serve

Small square puff pastry bites are scattered on a white marbled surface, each piece showing two to three flaky golden brown layers. The top layer is sprinkled with black and white sesame seeds, adding texture and color contrast. Between the layers, there is a visible spreading of red jam and creamy light yellow cheese that slightly oozes out from the sides, giving a mix of smooth and sticky textures. The pastries are unevenly spaced, creating a casual, inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry for this recipe?

Yes, frozen puff pastry works well as long as it is fully thawed but still cold when you begin working with it.

What is chile crisp and where can I find it?

Chile crisp is a spicy, crunchy chili oil condiment that adds heat and texture. You can find it in most Asian markets, specialty grocery stores, or online.