Reviewed: Nov. 4, 2009

A holiday favorite! We love the creamy flakey texture combination.

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Reviewer:

JenCosta

Cooking Level: Intermediate

Home Town: Chagrin Falls, Ohio, USA

Living In: Bend, Oregon, USA

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Reviewed: Jul. 5, 2009

Really good recipe- it inspired me to always keep brie in my fridge from now on!

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Reviewer:

jenbridges

Home Town: Buford, Georgia, USA

Living In: Marietta, Georgia, USA

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Reviewed: Feb. 14, 2009

was so glad to find this recipe as i had made many times in the past and then just 4 got about it!! always a hit & i tuck bout 1/4 c pecans on top of brie under phyllo to add extra flavor and i love 'em!! i wrap it a little differently just for presentation i lay the sheets about 5 or 6 across each other in all different directions like a flower then gather like i'm wrapping a gift and tie with kitchen string bake then change the string for a ribbon!! love this recipe!!!!!

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Reviewer:

floridatreasure1983

Cooking Level: Intermediate

Home Town: Altoona, Pennsylvania, USA

Living In: Port Saint Lucie, Florida, USA

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Reviewed: Feb. 13, 2009

we used berry jam and it was so delicious and easy, definitely going to make it again

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Reviewer:

Lindsey

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Reviewed: Jan. 28, 2009

The chutney I bought was a little too tart, but still good. I used pastry dough instead of phyllo and it worked beautifully.

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Reviewer:

Amber N.

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Reviewed: Dec. 6, 2008

Great recipe! I let my baked brie sit for a few mins before serving so it didn't ooze everywhere after cutting it. I served a balsamic glaze as well as a ginger apricot marmelade with it. Yum!

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Reviewer:

Eat it up, YUM!

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Reviewed: Sep. 5, 2008

Excellent! We thoroughly enjoyed it! I have a question; are you supposed to take the white wrapper off the brie? I didn't and it was a little hard to cut through.

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Reviewer:

CJFisher

Cooking Level: Expert

Living In: Winter Park, Florida, USA

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Reviewed: Feb. 26, 2008

I modified this to make small bit size rolls for a wedding dinner and these were the ONLY thing that was completely devoured. Not a single leftover! I sliced a round brie into wedges, and topped each one with a small amount of mango chuntney. I used butter instead of olive oil, and about a half sheet of phyllo per roll. Roll up the cheese and chutney in the phyllo and seal with butter. Bake until golden in the oven. Heaven! Thanks for a great idea, it was a big hit!

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Reviewer:

TIDEYPOO

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Reviewed: Dec. 29, 2006

Very good, although I'm not sure if the phyllo dough adds much to the brie.

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Reviewer:

Brian J.

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Washington, D.C., USA

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Reviewed: Nov. 5, 2006

Made this with triple fruit jam and it was a huge hit at our little dinner party. I plan to make this again and again.

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Reviewer:

Susanna

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: Oct. 21, 2006

This tasted sooo good, my whole family liked it!! I actually substituted the brie for camembert, which tasted great. I used the left-over phyllo pastry sheets, painted them with butter, and bunched them into little "ronettes" and tossed them in the oven for dipping. Sliced apples and pears for dipping are absolutely delicious.

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