The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 12, 2003
The recipe calls for too much dough
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
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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Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 13, 2003
Big hit at our party! My youngest daughter went crazy over this. Thanks!
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Photo by LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 12, 2003
I used smaller sized brie and didnt cut it in half. Worked great. Used the same cooking time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 11, 2003
Recipe requests started flowing after the first bite!! I used a 14 oz. round of brie, added 1/2 cup pesto and toasted the almonds. The pastry fit perfectly with the larger round of brie. It was impressive in both presentation and flavor. This is a keeper. It looks pretty in a fluted style tart dish.
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Photo by JANINE PERKINS

Cooking Level: Expert

Living In: Clayton, California, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 11, 2003
I did not really like this recipe that well.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 11, 2003
Made this last night, I didn't use almonds, I spread Mango Chutney in the middle of it and then wrapped it with cresent dough. Very easy and tasty although I think I am going to continue to experiment with this some more, it needed a little zing. I also had to cook it longer then the recipe, when I cut into it the cheese was still cold, so I actually ended up baking this for about 30-35 minutes. Nice appetizer overall though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 27, 2002
I made this for Christmas and it was a HUGE hit! I recommend rolling the puff pastry pretty thin, which seems to help it get crispy. I also used my extra dough to cut out decorative leaves for the top. I stuffed the brie with toasted almonds and blackberry jelly. Easy and delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 10, 2002
Easy, I used refridgerated crescent rolls instead of puff pastry.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 18, 2002
This took less than 5 minutes to prepare and the almonds were the perfect touch. FANTASTIC.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 5, 2002
This was great! I used Raspberry preserves when I did it the last time. That tasted fabulous, but I think I might play around with some other type of preserves or maybe even cranberry chutney! It was a hit with my friends and so very easy to make. Thanks!
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Glenview, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 25, 2002
Delicious! I was serving this for a Christmas dinner appetizer and wanted it to look festive. When I sliced the wheel I spread a generous amount of raspberry preserves and then followed the rest of the recipe. I thought I was taking a chance, but it paid off - I got rave reviews and the entire wheel was gone in no time.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 19, 2002
I didn't like this at all, but I thought the cheese itself was disgusting, so maybe it's just me. It had no flavor and just tasted weird.
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Cooking Level: Expert

Home Town: Birmingham, Alabama, USA
Living In: Panama City, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 11, 2002
Made this for a family get-together. It was a huge hit. I'll definitely make this one again.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 6, 2002
This is good but a little plain. I added some cranberry sauce to add some zip. Very easy to make!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 1, 2002
Absolutely delicious and easy to make. My husband and I loved this and made total pigs of ourselves. Used ate it as an appetizer then didn't have room for supper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 4, 2002
Awesome recipe! I used seedless raspberry preserves and toasted slivered almonds, garnishing with fresh raspberries. It was wonderful and everyone raved about it. The only thing I would do differently is reduce the amount of puff pastry as I wrap it. I brushed it with butter, but I think the suggestion to use egg white might work better for me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 28, 2001
This recipe is fabulous!!! I filled mine with apricot preserves along with the almonds and brushed with egg whites as suggested! Thank you so much to Veronika for the tip on freezing before cooking! The pastry came out wonderfully cooked and the cheese was perfect! This was THE hit of our party!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 26, 2001
This is fantastic as a Christmas appetizer. I have made this four times already this month! It is fabulous. I fill the centre with seedless raspberry jam (I put the jam through a sieve) and fresh rasberries. Once the brie is enveloped with the pastry I brush it with a beaten egg before baking. I also put fresh raspberries on top and serve the whole thing alongside water crackers. YUM. At least a dozen people have already asked for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 17, 2001
I have made this twice now and really enjoyed it both times. I added fresh raspberries along with the almonds and it made it even more yummy. Be sure to brush butter on the dough before baking if you want a nice golden color - I forgot once and it was not as pretty (although it still tasted fine).
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