I am only giving it four stars because I have a few suggestions that I think would make it a five star recipe. First I added a peeled and cubed potato and 1/4 cup cream. Then I blended it with the smoothie blender. It comes out very creamy with a nice thickness to it because of the pureed potato. I also might use vegetable broth instead of chicken next time.

Reviewed On: Apr. 18, 2008

I made this as an appetizer when we had some friends over and it was a huge hit! I served it with Ritz crackers and everyone raved about it. Just a few suggestions: DO NOT FOLLOW THE ADVICE TO FREEZE THE BRIE! I did this and I couldn't have cut it straight if my life depended on it. It is much easier to cut just plain cold from the frig! Also, I couldn't find a Brie wheel at the store, so I had to buy a wedge. If using a wedge of Brie all you have to do is cut it in half (not length wise, but like you are cutting the narrow end off a triangle) and put the halves side by side in the pastry to make it like a square of brie. That makes it easy to fold up inside the pastry if using a wedge.

Reviewed On: Mar. 21, 2008

I made these for Thanksgiving and a few times since then. They are a nice change from the traditional sweet potato casserole. I still made a few adjustments to make them a little more Italian to complement the ricotta and parmesan. Instead of the sage, ginger, and brown sugar I added oregano, thyme, and rosemary. My husband loved them and he's not a big fan of sweet potatoes.

Reviewed On: Feb. 25, 2008