Upside-Down Brie Bites

These upside-down brie bites are a deliciously simple way to wow your guests this holiday season. The flaky puff pastry encases warm, buttery brie with a touch of honey sweetness, finished off with fresh chives for a subtle herbal note. They come together quickly and look as good as they taste, making them a perfect appetizer for any festive occasion.

I first made these during a holiday gathering, and they instantly became the most requested snack on the table. The upside-down build method is fun and gives them a charming rustic look that never fails to impress.

Ingredients

• Mini brie rounds: Eight of these individual rounds offer the perfect portion and melt beautifully inside the pastry
• Frozen puff pastry sheet: One sheet, thawed, provides a flaky and buttery crust, use a good quality all-butter puff pastry for best results
• Honey: Adds subtle sweetness and pairs perfectly with the nutty flavor of brie, use local or wildflower honey for a richer taste
• Large egg: Beaten for brushing helps the pastry develop a gorgeous golden sheen while baking
• Fresh chives: Finely chopped to sprinkle on top, adding a fresh, mild oniony flavor that brightens each bite

Step-by-Step Instructions

Roll out the Puff Pastry:

Carefully roll your puff pastry sheet about one and a half times its original size on a lightly floured surface. Use a 3½-inch circular cutter to cut out eight rounds. This extra space makes it easier to wrap around the brie without tearing.

Prepare the Baking Sheet and Brie:

Line a sheet pan with parchment paper. Add about one half tablespoon of honey in small dollops where each brie bite will sit. Score the tops of your brie rounds gently with a knife, this helps the cheese melt evenly, and place each round honey-side down on the dollops.

Wrap Brie with Puff Pastry:

Take each pastry round and wrap it snugly over the top and sides of the brie, pressing the edges tightly around the cheese to enclose it. Make sure the dough covers the entire cheese to prevent leakage.

Seal the Edges:

Use the tines of a fork to pinch and crimp the edges of the pastry. This step is important to keep the pastry from puffing up at the edges and to maintain that neat bite-sized shape.

Apply Egg Wash and Bake:

Brush each wrapped brie bite generously with the beaten egg to ensure a glossy, golden finish. Bake at 400 degrees Fahrenheit for 18 to 20 minutes until the pastry is puffed and golden brown.

Garnish and Serve:

Transfer the baked bites carefully to a serving platter. Sprinkle with finely chopped fresh chives and drizzle with additional honey for a beautiful, sweet finish that enhances the cheese’s richness.

Save

Honey is my favorite ingredient here because it adds just the right hint of sweetness to balance the rich, creamy brie. I remember making these for my family’s Christmas Eve party and everyone kept going back for more, they became an instant tradition.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to two days. To reheat, pop them in a 350 degree oven for about 8 minutes to refresh the pastry and warm the cheese again.

Ingredient Substitutions

• If you can’t find mini brie rounds, cut a larger brie wheel into smaller chunks but be sure to cut away the rind to avoid bitterness
• Maple syrup makes a nice alternative to honey if you prefer a slightly different sweetness
• Chives can be swapped for finely chopped parsley or thyme for a different herbaceous touch

Serving Suggestions

• Serve these bites alongside a fresh green salad or some roasted nuts for a complete appetizer spread
• They also pair wonderfully with a crisp white wine or sparkling cider which complements the rich cheese and flaky pastry

Pro Tips

• Make sure your puff pastry is well chilled but pliable before rolling out to prevent tearing
• Don’t skip scoring the brie, it ensures even melting and a smoother texture inside
• Use a fine pastry brush for the egg wash to avoid tearing the dough or pooling the egg too much in one spot

Common Recipe Questions

→ What type of brie works best for this dish?

Mini brie rounds with a soft rind work best, as they melt evenly and fit perfectly inside the pastry.

→ Can I prepare these bites ahead of time?

Yes, assemble the bites and refrigerate them. Bake just before serving for optimal flakiness and freshness.

→ How do I prevent the pastry from puffing too much?

Pinching the edges with a fork creates a seal that helps keep the pastry wrapped snugly around the brie.

→ Is there a substitute for honey in this dish?

Maple syrup or agave nectar can be used for a similar sweetness, though honey adds a unique floral aroma.

→ What is the baking temperature and time for these bites?

Bake at 400°F for 18-20 minutes until the pastry is golden brown and the brie is melted inside.

→ How are fresh chives used in this preparation?

Chopped chives are sprinkled on top after baking to add a fresh, mild onion flavor and a pop of color.