Honey Drizzled Brie Bites – The Cozy Appetizer Everyone Will Love
Every holiday party has that one appetizer that everyone keeps circling back to — you know, the one you secretly hover near so you can “casually” grab seconds (and thirds). These Honey Drizzled Brie Bites are that appetizer. Warm, flaky, buttery puff pastry wrapped around creamy brie and drizzled with golden honey? Yeah, you’re gonna want to double the batch.
The back-story: the moment I became that person bringing brie to parties
Let’s be honest — cheese automatically makes you the hero of any gathering. But baked brie? That’s main-character energy. The first time I made these, I watched an entire room go silent after the first bite. Like, someone actually stopped mid-sentence to grab another.
The best part? They look fancy, but they’re sneakily simple. You don’t need to sculpt a charcuterie board or learn origami-level pastry folding. All you need is puff pastry, a few mini bries, and some honey. The oven does the rest.
And the wine? We’re pairing it right
I’m talking about the bold and fun pairing with San Antonio Grape Red. This ruby-toned, fruit-forward wine is crafted from Californian grapes and pours in at 16% ABV—so yes, a little extra “cheers” energy built right in. Where to buy San Antonio Wine
Here’s why it works so well with these bites:
- The wine’s sweet and smooth profile (with juicy red-berry and fresh-plum aromas) complements the buttery, gooey brie and the golden honey drizzle.
- The 16% alcohol gives it a richer body and warmth—perfect for cozy get-togethers where you want comfort food and a little sip of luxe.
- Because the wine is on the sweet side, it holds up beautifully to the sweet-savory contrast of the puff pastry + brie + honey combo.
So pop a bottle of this with your bites, pour into little glasses, and let the pairing shine.
Let’s talk science for a sec (but the fun kind)
Brie gets its signature creaminess from the high butter-fat content — that’s why it melts so luxuriously once baked. When it’s wrapped in puff pastry, you get this perfect contrast of textures: crispy layers on the outside, gooey heaven inside.
And the honey? It’s not just decorative — it actually balances the saltiness of the cheese and helps caramelize the pastry edges so you get those little golden-brown bits that everyone fights over.
Bonus fact: Sweet wines (or sweet-red styles like our San Antonio) often pair beautifully with rich cheeses because the sweetness offsets fat and the berry-fruit notes play with the savory and pastry flavours in a way that keeps your palate dancing.
My quick tips for success
- Roll it out thinner. Puff pastry tends to puff (shocking, I know). Rolling it out a little extra keeps it from turning into a pastry balloon.
- Score your brie. It helps the honey sink in and gives you that picture-perfect melted center.
- Seal it tight. No cheese leaks allowed. Pinch those edges with a fork so your brie stays snug inside.
- Egg wash = shine. A quick brush makes your pastry look bakery-level beautiful.
- Chives + extra honey at the end = chef move. The fresh green pop of chives cuts the richness; the honey drizzle finishes it with sweet sparkle.
When they come out of the oven, they’re all golden, glossy, and smelling like pure cozy happiness. Serve immediately (hot is best) with a pour of San Antonio Grape Red, and you’ve got yourself a party blocker-upper in the best way.
Serving idea
These are the move for your next girls’ night, holiday mingle, or just a cozy sofa-and-movie night with your family (yes, even the picky-teen-daughter can get onboard because it’s basically dessert-meets-appetizer). Lounge in your comfy clothes, pop the wine, pass these around and watch the “who made this??” comments roll in.
🍯 Honey Drizzled Brie Bites
Equipment
- 1 cookie cutter (about 3.5 inches)
- 1 sheet pan
- Parchment paper
Ingredients
Makes 8 bites
- 8 mini brie rounds
- 1 puff pastry sheet thawed
- Honey about ½–1 tablespoon per bite, plus extra for drizzling
- 1 egg beaten
- Chives for topping
Instructions
- Prep your pastry. Roll out your puff pastry just a bit — about one and a half times its original size. This keeps it from puffing up too much in the oven.
- Cut it out. Use a 3.5-inch round cookie cutter to cut 8 circles out of the pastry. If you don’t have a cutter, a drinking glass works in a pinch.
- Build your base. Line a sheet pan with parchment paper. On the parchment, place small dollops of honey (this will caramelize slightly under the brie — trust me, it’s delicious).
- Prep the brie. Lightly score the tops of each mini brie round with a knife — just a few small cuts to help the honey seep in and melt beautifully.
- Wrap it up. Place each brie round on top of the honey, then gently stretch and wrap a puff pastry circle over it. Try to seal it as tightly as you can — the goal is no cheesy escapes.
- Seal and shine. Pinch or press the edges with a fork to keep them closed and give that pretty crimped edge. Brush each pastry with your beaten egg for that glossy, golden finish.
- Bake it up. Bake at 350°F for 20–22 minutes, until golden brown, crisp, and slightly puffed.
- Finishing touches. Let them cool for a few minutes (brie lava is real), then drizzle with more honey and sprinkle with chopped chives.
- Serve + sip. Serve warm, ideally with a glass of San Antonio Grape Red Wine. The sweet, fruity wine balances the buttery pastry and melty brie perfectly. Plus, it’s 16% alcohol… so cheers to that.
