Reviewed: Jan. 11, 2007

I made this for a dinner party, and it was a BIG HIT! Mine did not look half as nice as the pic ( I just can't work with that phyllo!) but it was still a WINNER. Very Tasty!

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Javamommy

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2006

This is a good base recipe- take note of suggestions for using the egg whites to seal the pastry. This is a MUST and not an option or you will have a messy presentation. Feel free to add preserves (I tried raspberry) or different nuts (pecans were yummy).You could go with something completely different (I added pesto to another and sprinkled with pine nuts). The key to this recipe is to make it your own by adding what you like and experimenting with new tastes. Remember to serve with a good red wine and you can't go wrong!

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BETHMCAFEE

Cooking Level: Expert

Home Town: Satsuma, Alabama, USA

Living In: Covington, Georgia, USA

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Reviewed: Dec. 24, 2006

Delicious!! Just did it for Christmas eve and everyone loved it. I used ready to bake crescents and used apricot preserves instead of almonds. I also froze it before baking. It came out perfectly!

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MariFP

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 10, 2006

I couldn't decide between almonds and raspberry preserves... so I did one of each. They were both excellent. I would say the egg wash is a requirement versus an option, it nicely seals the phyllo dough and prevents "bursts". It is the cooking trifecta: really easy, tastes great, beautiful presentation.

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FOODLOVE

Cooking Level: Intermediate

Home Town: Defiance, Ohio, USA

Living In: Beverly Hills, Michigan, USA

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Reviewed: Nov. 26, 2006

It came out beautifully golden! I used egg whites on the top and instead of just having crackers on the side i found it was amazing with berries, grapes, bread, powdered sugar and a cranberry sauce on the side. This dish was great for dipping in a party scenario. To be served as an appetizer i used pesto, olive oil, pine nuts, basil and black pepper. It is always a hit, and like all cheese it tastes great with a large glass of red.

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Emilié

Cooking Level: Expert

Home Town: Liverpool, Merseyside, England, U.K.

Living In: Princeton, New Jersey, USA

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Reviewed: Nov. 12, 2006

I tried this out on some friends last night and we LOVED it! I spread raspberry preserves in the middle, brushed it with egg whites and sprinkled sugar on top to make it look pretty. It was wonderful! Thanks for the great recipe!

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MEEMS13408

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Grand Haven, Michigan, USA

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Reviewed: Aug. 9, 2006

This is a great way to serve Brie but you definately need to brush the puff pastry with an egg wash or else it just is too dry. I have tried this several times and the more egg wash I used, the better.

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BELNN

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jul. 24, 2006

Love this...but make sure to wait long enough to cut into, I cut it too soon and it got all over the plate and the table :)

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Brandi Duerler

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Reviewed: Jun. 15, 2006

Simply the best way to serve Brie. I would cook it at 400 next time. I did half with almonds and half with current jam. Yum

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Amber Dawn

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Reviewed: May 28, 2006

Excellent recipe...just a tip, I brush the pastry with beaten egg wherever I fold it over to seal it, as well as over the top, keeps the cheese inside!

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ssdboyle

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Reviewed: Jan. 18, 2006

I really wanted to like this, but the puff pastry never seemed to get crisp & brown, even when I left it in the oven an additional 5 minutes. I enclosed the wheel of brie in the puff pastry - maybe I should have just wrapped the pastry around the sides of the brie? I was very disappointed

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mrsrobinson97

Cooking Level: Expert

Home Town: San Mateo, California, USA

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Reviewed: Jan. 18, 2006

Excellent!! I made this on New Year's and my guests ate it up so fast!!!

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Laura Marie

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Reviewed: Jan. 1, 2006

This is such a great basic recipe for baked brie. There are some other recipes on this site, but this is the most basic. I've added preserves, dried fruits, and different toasted nuts... all work great. I love brie but the rind always bugged... so I remove it. I know there are some cheese connaisseurs out there who think different. P.S. If your pastry comes out soggy or greasy, you need to up your oven temp to 400 because it means your pastry is melting and not "puffing".

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Laura Jean

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Dec. 27, 2005

Sorry, I did not like this recipe. Other reviewers loved it, so maybe I didn't do something right. I thought the rind became somewhat bitter, and the brie was basically runny.

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choirlady21

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Dec. 16, 2005

This was quite tasty. I served it with a reduction of raspberry lambic and pecans and it was a hit. Unfortunately, some of the cheese ran out of the side for some reason and made it look a bit messy but it was a good dish nonetheless.

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rudechack

Cooking Level: Expert

Home Town: Portsmouth, Rhode Island, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 3, 2005

i love this, using dried cranberries rather than the almonds. always a hit!

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Annie K

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Reviewed: Aug. 14, 2005

Rather then use the almonds, I went for olive oil and basil. I made it for a wine tasting party and it got RAVE reviews. One person even called and wanted the recipe. I, personally thought it was good but not great. Of course, any cheese goes good with wine.

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MRBERRY

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Reviewed: Apr. 24, 2005

I served this last night and it was gone in about 5 minutes. I should have made two! The only thing I did different was to brown the almonds in a little butter before placing them in the brie. Awesome recipe!

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Nicole73

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

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Reviewed: Feb. 7, 2005

This was tasty - I used raspberry jam as well as almonds. I found that it could have used more baking time. The puff pastry was a little doughy. Next time I will watch and make sure it gets crispy and golden brown.

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MARIE CLARE

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Reviewed: Jan. 31, 2005

Fantastic! Instead of almonds, I used a mixture of sundried tomato spread, a fresh minced clove of garlic and a little bit of minced fresh basil. I served it as an appetizer at a dinner party last weekend and it was gone in about 15 minutes.

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SAMBOD

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Atlanta, Georgia, USA

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Baked Brie in Puff Pastry

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