Reviewed: Nov. 19, 2009

I skip the almonds (too many friends with allergies) and I've used a crescent rolls in a pinch when I need something for unexpected guests.

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QUILTAH

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Reviewed: Oct. 26, 2009

simply delicious! This one is a keeper

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JLT2009

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Reviewed: Oct. 14, 2009

4 stars b/c i had to tweak a bit, oven was at 375 and cooked 30 min. Put pesto in middle instead of Almonds.

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Ambrey

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2009

I followed the original recipe. Wonderful. Thanks

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DEBBYKA

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Jul. 6, 2009

My guests loved this appetizer. I cut off ALL the rind, then sliced it in half and filled with raspberry jam and slivered almonds. I wrapped it up and popped it in the freezer while the puffed pastry thawed (about 20 mins). Last, I wrapped the cheese in the pastry, brushed with egg wash, and baked for 20 minutes. Make sure you seal the top very well or it will come open. Overall, this was delicious and I'll definitely make it again!

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cookingforfun

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: May 25, 2009

I only froze mine for 30 minutes and it really needed an hour. Great presentation. I filled it with seedless red raspberry and slivered almonds. Cant wait to do it again.

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Susan

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: San Francisco, California, USA

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Reviewed: Mar. 1, 2009

Thanks earlier reviewers-Freezing the brie prepared brie prior to baking was a must. I also filled mine with 1/4 cup raspberry preserves, but probably could have used a little more.

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Moosefish

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Reviewed: Feb. 14, 2009

Great recipe. Next time I will cut some of the rind off of the brie (maybe at least the top?) It seemed to overwhelm the pastry slightly. Also, along with the almonds I added dried, tart cherries. I don't think you can add too many!

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Bode'sGirl

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Jan. 17, 2009

Good recipe: a variation that I Made was use raspberry jam, dried cranberries, and walnuts. Cut off sides of rind. Wrap with homemade pie dough (set in center of dough round and gather at top to stop leakage, chill for at least one hour, bake for 15-20 minutes at 400 bake in a fluted tart dish then you can serve it in that... let rest 5 minutes before serving with crackers and fresh fruit slices.

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CSALT

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Reviewed: Jan. 9, 2009

Love this recipe and make it all the time. Friends and family swoon. However, I choose to omit the almonds. Perfection!

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Carlee

Cooking Level: Intermediate

Home Town: Lexington, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jan. 7, 2009

This is excellent but you definitely need to add a preserve of some kind, I did seedless raspberry without almonds because I just don't like nuts in my food. I also made sure the edges were sealed and it didn't leak and did the egg wash over the top with some cut out shapes, it looked and tasted marvelous!

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GSL1

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Reviewed: Dec. 29, 2008

Delicious, especially if you love the rich, creamy flavor that brie has. I followed this recipe except added a layer of apricot preserves on top before wrapping. It was easy to make, and I didn't pay too much attention to looks, but I wish I had. You could really make this a show-stopper appetizer if you took the time to mold it just right. Next time I'll cut the mold or wax (or whatever that outter stuff is on the brie) OFF then put it in. I never like that flavor anyway and it definitely shined through after baking. Just a tip!

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 28, 2008

A great starter for any meal. I have never had anyone not ask for seconds.

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Gail

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

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Reviewed: Dec. 25, 2008

I followed someone else's advice and spread apricot preserves between the two layers: DELICIOUS! It served well with pears, apples, and French bread slices.

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Desiree

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Reviewed: Dec. 7, 2008

I mixed kahlua, brown sugar and chopped pecans instead of the preserves and it was delicious!!

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Dione

Cooking Level: Intermediate

Home Town: Los Altos, California, USA

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Reviewed: Dec. 7, 2008

This was such a hit. What a lovely presentation. I had some left over pastry puff dough and used a cookie cutter to add to the a star on top. Beautiful!

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Melie

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2008

I've made this baked brie twice now - and it's been a big hit both times. This recipe is super easy too. I've used puff pastry sheets, thawed them out and rolled them out with a rolling pin. I find the sheets that I use to be a tad small for the baked brie rounds that I buy. Also, I've cut the brie round in half as advised in the recipe and used apricot jam and almonds in the middle. Minor tip - spread the jam first then add the almonds. One of those things I didn't think through the first time. I also tied up the loose ends with a piece of twine, that way it kept its shape while baking. All in all, a really great recipe.

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DLEE1209

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Reviewed: Dec. 2, 2008

used pillsbury puff pastry, 1 sheet rolled out. used brie from costco. sliced in half added peach jam (didn't have apricot) and sliced almonds. cut off the rind of the brie, wrapped it up. with extra pasty cut out leaf for top. cook on a pan with sides because it leaks a little. very good, thanksgiving 08

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Beth

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Reviewed: Dec. 1, 2008

Oh so good! I cut my Brie cheese in half and put a couple tablespoons of pesto in the middle of it before wrapping it up and baking it. It did need to be cooked a little longer than stated but it was a big hit! Also, make sure to serve it hot. It really loses it's wow after it cools off.

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Tracy2303

Cooking Level: Intermediate

Home Town: Raisin City, California, USA

Living In: Fresno, California, USA

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Reviewed: Nov. 29, 2008

I used a 19.6 oz wheel that I cut in half, so my end product looked like a calzone, but it still taste great! I added apricot preserves in addition to the toasted almonds in the middle of the brie. I also stuck the brie with preserves and almonds in the freezer for about 20 min before wrapping it up in the puff pastry and baking. I sealed the edges with egg white and brushed a little egg white on top as well. Baked it at 350 for 15 min in my toaster oven and it was great!

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