Baked Brie Puffs With Chile Crisp Recipe
These Baked Brie Puffs With Chile Crisp are a delightful appetizer combining flaky puff pastry, creamy Brie cheese, and a sweet-spicy raspberry chile crisp. Perfectly golden and filled with a luscious, flavorful mixture, these bite-sized puffs bring elegance and bold taste to any gathering.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes
- Yield: Approximately 36 puffs (depending on size of puff pastry sheet) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
Puff Pastry and Topping
- 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
Filling
- 3 tablespoons raspberry preserves
- 1 tablespoon chile crisp
- 12 ounces Brie cheese, cold
Instructions
- Prepare Puff Pastry: Cut two pieces of parchment paper to the size of a sheet pan. Place one parchment on the work surface and the other on a sheet pan. Unroll the puff pastry onto the parchment on the work surface and prick all over with a fork. Brush the pastry with the beaten egg mixture and sprinkle with the poppy or sesame seeds. Using a knife or pizza cutter, cut into 1-inch squares. Transfer about half the squares onto the parchment-lined sheet pan, then slide the remaining squares (with parchment) onto another sheet pan. Space the squares apart and refrigerate for 10 to 15 minutes until cold.
- Bake Pastry: Preheat the oven to 425°F (220°C). Bake the chilled puff pastry squares until golden-brown on top and bottom, about 10 to 13 minutes. Remove from oven and keep warm.
- Prepare Brie Filling: While the pastry bakes, combine raspberry preserves and chile crisp in a small bowl. Remove 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. Press down to remove air pockets, then spread some raspberry-chile crisp over the cheese. Repeat layering with remaining Brie and preserves, twisting the bag to seal and removing excess air.
- Fill the Puffs: While the pastry puffs are still warm, gently pull them apart from the side leaving one edge attached like a burger bun. Snip a small hole at the tip of the piping bag and carefully squeeze the Brie and raspberry-chile crisp mixture into each puff. Adjust the hole size if filling does not come through easily. Repeat for all puffs.
- Serve: Arrange the filled Brie puffs on a platter and serve warm for an elegant appetizer or party treat.
Notes
- Chilling the puff pastry before baking helps maintain flakiness and prevents shrinking.
- Adjust chile crisp amount to control the spiciness of the filling.
- Removing the Brie rind improves the texture inside the puff but can be skipped if preferred.
- These puffs are best served warm for optimal creaminess and crispness.
- Raspberry preserves can be substituted with other fruit jams for variety.
Keywords: Baked Brie puffs, puff pastry appetizer, raspberry preserves, chile crisp, party snacks, easy baked appetizers
