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.