Awesome! I used dried cherries, cherry preserves and sliced almonds. I used an 8oz. wheel of brie. Doing some research on Brie en Croute, I toasted the almonds in a pan with 2 TBLS salted butter and a TBLS of dijon mustard. I sliced the brie in half and put the preserves, cherries and toasted almonds between the two halves and left a little out to place on top of the brie as well. Since I was using a smaller wheel of brie, I trimmed the edges of the puff pastry a bit before I folded it over the top, sealed the edges with egg wash and flipped it over into a glass pie pan to bake (I used the puff pastry trimmings to make a bow on top). I baked it for the full time and let it sit for 45 minutes before serving - it was still gooey and warm. There was about 1/3 left and I place it in a tupperware container in the fridge and reheated it three days later in the microwave at 50% power - still tasted great!

Reviewed On: Dec. 31, 2011

Lacking in orange flavor. A little dry and tough.

Reviewed On: Dec. 31, 2011

Delicious! Light and airy with a subtle pumpkin flavor. I did not have vinegar, so I took another reviewer's suggestion and used fresh lemon juice instead. I was worried when I could taste the lemon in the batter, but once the pancakes cooked up I couldn't taste it. Like other reviewers, I was also concerned that the batter was too thick, but it worked fine. Only criticism is that I used a bit more pumpkin than called for and even then I still wish it had more of a pumpkin flavor.

Reviewed On: Nov. 3, 2011