Chili Honey Burrata Puff Pastry Bombs Recipe

If you’re searching for a show-stopper appetizer that combines creamy, gooey cheese with crisp, golden pastry and a sweet-spicy kick, look no further than Chili Honey Burrata Puff Pastry Bombs. Each little parcel is a bite-sized explosion of contrasting textures and flavors: buttery puff pastry, molten burrata, and a drizzle of chili-flecked honey with a scatter of fresh thyme. These irresistible puffs disappear in minutes at gatherings, making them the MVP of any party spread.

Ingredients You’ll Need

The magic of Chili Honey Burrata Puff Pastry Bombs is in their simplicity—each ingredient is selected for maximum impact. There’s nothing extra; just a handful of essentials that come together for pure crowd-pleasing deliciousness.

• Puff pastry sheet 🥐: Store-bought or homemade, this is what gives your bombs a gloriously flaky, golden bite.
• Burrata ball 🧀 (about 125 g): The star of the show—rich, creamy cheese that melts beautifully inside each puff.
• Egg 🥚, beaten: Brushing the tops ensures a stunningly glossy, golden finish once baked.
• Honey 🍯: Adds luscious sweetness and helps balance the chili’s heat.
• Crushed red chili flakes 🌶️: A touch of fire—adjust to taste for a gentle warmth or a punchy kick.
• Small thyme sprigs 🌿: For a fresh, earthy hit as garnish—they also make everything look gourmet.

How to Make Chili Honey Burrata Puff Pastry Bombs

Step 1: Oven On

Start by preheating your oven to 200°C (400°F) and setting out a baking sheet lined with parchment paper. A hot oven ensures your pastry bombs puff up perfectly and develop an irresistible golden color. Lining the tray also means easy cleanup later—always a win in my book!

Step 2: Prep the Pastry

Take your thawed puff pastry and slice it into even squares. The size depends on how large you want each bomb—generally, you can get 8 to 10 pieces from one sheet. Tear your burrata into chunky pieces and tuck a portion into the center of each pastry square. It’s important not to overfill or you might lose that gloriously gooey center while baking.

Step 3: Form the Parcels

Bring the corners of each square up and gently pinch them together in the center, sealing all seams tightly. This step is crucial for keeping all that delicious burrata contained during baking and creating that signature “bomb” look. If you’re making these with little ones, enlist their help; forming these parcels is a satisfying kitchen craft!

Step 4: Bake to Perfection

Place your sealed parcels, seam-side down, onto the prepared baking sheet. Brush the tops with beaten egg for that bakery shop sheen. Slide the tray into the oven and bake for 15 to 18 minutes. You’ll know they’re ready when they’re puffed up and deeply golden—resist the urge to open the oven too early for maximum rise!

Step 5: Mix Chili Honey

While your puffs bake, gently warm your honey and stir in the crushed chili flakes. You can microwave it for a few seconds or just let it sit to infuse. This combination is pure flavor magic—sweet and spicy, ready to transform your pastry bombs into bite-sized masterpieces.

Step 6: Finish & Serve

Let the baked puffs cool just a minute or two (they’ll be piping hot!). Arrange them on a platter, then drizzle generously with your chili honey. Finish with a scatter of small thyme sprigs for color and a fragrant touch. Serve immediately for optimal cheese-pull drama and that glorious blend of flavors and textures.

How to Serve Chili Honey Burrata Puff Pastry Bombs

Garnishes

Don’t skip the finishing touches: a generous drizzle of chili honey and a flurry of fresh thyme make these bombs look as good as they taste. For a dazzling party vibe, try a sprinkle of flaky sea salt or a touch of lemon zest too—just to brighten things up even more.

Side Dishes

Balance the decadence of your Chili Honey Burrata Puff Pastry Bombs with fresh sides. A peppery arugula salad or a crisp fennel slaw adds freshness and crunch, while a bowl of marinated olives or cherry tomatoes keeps things light and bright for your guests.

Creative Ways to Present

Pile your bombs high on a rustic wooden board for a casual gathering, or give each one a place of honor on a dainty platter with a tiny fork for something more elegant. For cocktail hour, pass them around on spoons with a little extra chili honey—because an appetizer should always be as fun to serve as it is to eat!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, cool the puffs completely before storing them in an airtight container in the fridge. They’ll keep for up to 2 days, though the pastry is best on day one. A quick reheat will bring them back close to their original glory.

Freezing

Want to prep ahead? Arrange unbaked parcels on a baking sheet and freeze until solid, then transfer to a zip-top bag and keep frozen for up to a month. Bake from frozen, just adding a couple of extra minutes to the initial bake time—perfect for surprise guests or spontaneous parties!

Reheating

To revive leftover bombs, pop them in a hot oven (180°C/350°F, about 8 minutes) until crisp and warmed through. Avoid microwaving if you can—the pastry sometimes gets soggy. A quick oven reheat keeps them flaky and melty inside.

FAQs

Can I substitute the burrata?

Yes, mozzarella or a mild creamy cheese like ricotta (well-drained) works, though nothing quite matches the luscious texture of burrata. Whichever you pick, make sure it’s not too watery to avoid soggy pastry.

Is there a vegan option for Chili Honey Burrata Puff Pastry Bombs?

Absolutely! Use vegan puff pastry and swap in a plant-based creamy cheese plus maple syrup mixed with chili flakes. The bombs will still be melty, golden, and totally delicious.

How spicy are these pastry bombs?

The beauty of this recipe is you control the heat—add more or fewer chili flakes to suit your crowd. For a milder option, start with a pinch and increase if you’re feeling bold.

Can I make Chili Honey Burrata Puff Pastry Bombs in advance?

Yes! Assemble the parcels, cover, and refrigerate for up to 4 hours before baking. When ready, simply brush with egg and bake fresh. The chili honey can also be premade and kept at room temperature.

How can I prevent the cheese from leaking out?

Be sure to seal those seams tightly, and don’t overfill. Chilling the assembled bombs for 10 minutes before baking helps too, so they hold their shape in the hot oven.

Final Thoughts

Trust me, once you make Chili Honey Burrata Puff Pastry Bombs, you’ll want to serve them at every gathering. The irresistible mix of creamy, spicy, and sweet is always the first to vanish from the table. Give them a try—your friends (and your taste buds) will be so glad you did!

Print