Why You’ll Love This Recipe

I love this recipe because the method is unique, fun, and endlessly rewarding. Building the bites upside-down gives them a beautiful presentation without extra effort. The combination of puff pastry, melty brie, and warm honey tastes luxurious, and I can serve them straight from the oven with just a sprinkle of chives to make them shine. They’re crowd-pleasing, easy to prep ahead, and always disappear fast.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

8 mini brie rounds
1 sheet frozen puff pastry, thawed
1/4 cup honey, divided, plus more for drizzling
1 large egg, beaten
finely chopped fresh chives

Directions

1. I roll out the thawed puff pastry until it’s about 1½ times its original size. Using a 3½-inch circular cookie cutter, I cut out 8 pastry rounds.

2. I line a sheet pan with parchment paper and place small dollops of honey (about 1/2 tablespoon each) in eight evenly spaced spots. I score the tops of the brie rounds and place one over each honey dollop.

3. I wrap each piece of brie tightly with a puff pastry round, pressing and molding it so it hugs the cheese fully.

4. I pinch the edges with a fork to help keep the pastry from puffing up too much during baking.

5. I brush the wrapped bites with beaten egg and bake at 400°F for 18–20 minutes, or until golden brown.

6. I transfer the baked bites to a serving platter, top with finely chopped chives, and drizzle with additional honey before serving.

Servings and Timing

This recipe makes 8 brie bites.
Prep time: 10 minutes
Total time: 30 minutes

Variations

• I add a small spoonful of jam (fig, raspberry, apricot) under the brie for extra sweetness.

• I sprinkle crushed nuts like pistachios or pecans on top for added crunch.

• I use hot honey to give the bites a spicy kick.

• I place a thin round of apple or pear under the brie for a fruity layer.

• I add a pinch of fresh thyme or rosemary for an herby, aromatic twist.

Storage/Reheating

I serve these brie bites fresh and warm for the best texture, but I can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm them in a 180°C oven until the pastry crisps again and the brie softens. I avoid microwaving because it softens the pastry.

FAQs

Can I make these ahead of time?

Yes, I assemble the bites ahead and refrigerate them unbaked. I brush with egg just before baking.

Can I use a large wheel of brie instead of minis?

Yes, I cut a large wheel into small rounds or squares that mimic the size of mini bries.

How do I prevent the honey from spreading?

I keep the dollops small and evenly spaced on parchment so the pastry catches most of the melted honey.

Can I use puff pastry that isn’t frozen?

Yes, any store-bought puff pastry works as long as it’s chilled before shaping.

Can I add savory flavors?

Absolutely—I add garlic butter, caramelized onions, or a dab of pesto under the brie.

Why is my pastry opening during baking?

I make sure the edges are firmly sealed with a fork and the pastry is wrapped tightly.

Can I use phyllo dough instead of puff pastry?

Puff pastry is best for these bites, but phyllo works if I layer it and brush with butter.

Can I air-fry these?

Yes, I air-fry at 180°C for about 12–14 minutes until golden.

Why score the brie?

Scoring helps the cheese melt evenly and blend with the honey underneath.

How do I avoid the bites sticking to the pan?

I always use parchment paper so the honey caramelizes without sticking to the tray.

Conclusion

I love how these upside-down brie bites combine simplicity with elegance. The golden pastry, melted brie, and warm honey create an irresistible flavor combination that feels decadent and festive. They’re quick to prepare, impressive to serve, and guaranteed to become a holiday favorite.