Reviewed: Dec. 19, 2004

MMMmmmmm....yum! Big hit! I took the suggestions here and used both the almonds AND raspberry jam. SO yummy! I wish I had leftovers!!

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JenM

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Reviewed: Dec. 12, 2004

Of course, I changed this a bit. I halved the brie/camembert or whatever soft round cheese you have, and put fried sun dried tomatoes and garlic on one half, and hot peper jelly on the other. People were going NUTS over it, and do yourself a favour, just bring the recipe with you. It willsaveyou time!!

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GEORGINA3

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Reviewed: Nov. 25, 2004

Absolutely fabulous! Everyone just raved how wonderful it was!

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CULMOM37

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

Living In: Rohnert Park, California, USA

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Reviewed: Oct. 27, 2004

I've made this a few times now...chucked the almonds and spread the middle with mushroom pesto. Fabulous! Have also used olive tapenade. Compliments galore. Found that I needed to increase the baking time though. Check it frequently. Big payoff for little work -- my favorite kind of dish!

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PAULAINCA

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Reviewed: May 9, 2004

This was the easiest recipe ever! It comes out looking way more fancy and time-consuming than it is. I bought the pepperidge puff pastry sheets and they were fabulous. After cooking it I served it with grapes and it looked elegant and tasted great. I got a lot of compliments on it!

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MINGMING

Cooking Level: Expert

Home Town: Lakewood, California, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 3, 2004

This was a simple and excellent appetizer, but baking it was a challenge. I took other reviewers recommendations to “freeze” it before baking, which I did. When I baked it in a very good convection oven, the center was not done. I was forced to “nuke” it for a minute and still returned it to the oven for 5-8 more minutes. The final result was great but the next time I make this, I will “freeze” it for no more than 30 minutes to see how that works and then increase or decrease the “freeze” time accordingly. There is a very fine line in baking this so it is done in the center but not a gooey mess. Everyone will just have to experiment with their own ovens. Definitely make a trial run with this before that special dinner party.

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GUYCHEF

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 30, 2004

I made this for a baby shower and it was a huge hit! It was devoured! My husband was hoping there would be leftovers, but there were none!!! I love this recipe! Another good variation is to use some type of jam, raspberry or strawberry works well!

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JENNIMC1975

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Reviewed: Jan. 8, 2004

Loved it....if you are a Brie fan...this is great. And the almonds add a nice crunch.

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CSONION

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Grand Prairie, Texas, USA

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Reviewed: Dec. 29, 2003

We made this for our family Christmas and New Years party. We did not use the nuts but instead we used 1 cup of Apricot Jam. Yes, besure you wrap it very well and that there is no cracks. Some of our cheese did sneak out but there was still enough brie in the pastry. My sister used Phylo dough but it did not look very pretty. We served ours on thinly sliced bagette.

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CSNMMOORE

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Reviewed: Nov. 26, 2003

I love anything with cheese and when you add a fast and easy recipe to it. . . well, you can't beat it.

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AELAND

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Reviewed: Jul. 2, 2003

It's essential that you completely enclose the brie in the pastry dough! Mine must have had a small crack or hole...because when it came out of the oven..all of the brie and almonds had made this lovely crunchy mass next to the puff pastry mound and had left barely anything in the inside of the pastry. So be sure to close up the holes. It all tasted really good though...regardless of its fragmented presentation.

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XAZZ

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Reviewed: Jun. 19, 2003

Forget it! No taste. Very bland. I should have read previous reviewers first and used their suggestions about adding something "tasty." Will not try this again...not even to the tune of half the price! Katherine Denning

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K. B. Denning

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Reviewed: Jun. 11, 2003

This is good, but needs a bit more to it. When I make it, I don't use almonds, but I put chopped sundried tomatoes and lots of crushed garlic and sometimes some capers. Serve with a variety of crackers. This is amazing and everyone always loves it.

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TAMMY C

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Reviewed: May 25, 2003

Excellent recipe! Easy to make for family, nice enough to make for guests. Tastes great.

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SANT1457

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Reviewed: Apr. 5, 2003

This recipe was wonderful with a couple modifications. I mixed the almonds with an apricot/crushed pineapple sauce I made. Then I added a teaspoon of dijon mustard to the sauce. I used reviewer Veronika's suggestion about freezing it before baking. WOW! It came out looking and tasting so wonderful.Thanks idea Nancy.

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MAGGIE MCGUIRE

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Reviewed: Apr. 5, 2003

Didn't go over real big, I don't know why it seems to come out o.k.

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CLIFFDARJEN

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Reviewed: Apr. 4, 2003

I thought it was terrible.

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INDIANA09

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Feb. 12, 2003

The recipe calls for too much dough

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CINDY ROMERO

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Reviewed: Jan. 15, 2003

I add some raspberry jam to mine. People seem to like it, I had lots of compliments, but I think it is too greasy. Next time I might try to remove the rind.

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