Reviewed: Mar. 28, 2007

Fabulous! Everyone loved it!

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lewisfam4jm

Cooking Level: Intermediate

Living In: Orangevale, California, USA

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Reviewed: Mar. 21, 2007

So simple, yet so impressive! My roommate and I made this randomly one night and gobbled it up with water crackers. I will definatey make this again for a larger group (so I don't eat it all!).

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mnakano

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Reviewed: Mar. 7, 2007

Not that easy to make and sort of messy. Tastes good, but VERY rich. A little goes a long way.

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Natalie R.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jan. 24, 2007

Very tasty indeed. I made this during the holidays and served it with french bread crisps and it dissapeared in no time. Thanks for sharing.

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MISSJ79

Cooking Level: Expert

Living In: Cardinal, Ontario, Canada

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Reviewed: Dec. 13, 2006

I made this for a party, and first nobody touched it. Once someone cut into it, it disappeared fast! The onion/apple combo is awesome. I served with Wheat Thins. Excellent!!!

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Crabbcakes

Cooking Level: Intermediate

Living In: Severna Park, Maryland, USA

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Reviewed: Nov. 24, 2006

I love this. It is a big hit to bring as an appetizer. It is so easy to make too.

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bakester

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Reviewed: Oct. 15, 2006

This was easy and delicious. I cut the puff pastry into 4 quarters and placed a peice of brie in each, topped with caramilzed apple and onion and formed individual servings - a hit!

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TINAQ

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Reviewed: Oct. 12, 2006

I loved the carmelized filling and the garlic technique. This dish has a neutral flavor. (Although I did find it to be on the greasier side.) It is easy to do. I might add another apple next time.

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Grace

Home Town: Chicago, Illinois, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 1, 2006

I didn't bother caramelizing the onions, I just let the apples get very soft. Also left out the roasted garlic. This is an AMAZING recipe!!

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DRCLAIR

Cooking Level: Expert

Home Town: Sidon, South, Lebanon

Living In: Ames, Iowa, USA

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Reviewed: Mar. 9, 2006

I made individual bakes bries. I bought the already made mini puffed pastry shells (freezer section), put about a Tablespoon of brie in each, then topped with about 1 teaspoon of the onion mixture and one piece of roasted garlic on each, baked them on a cookie sheet for about 6 minutes at 350. I bought a jar of the already peeled garlic, tossed them in a little olive oil and a pinch of salt then roasted them in a foil pocket at 400 for 20 minutes

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DEANNEGRALER

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Pembroke Pines, Florida, USA

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Reviewed: Feb. 7, 2006

we doubled the recipe and ate it all! Wonderful combination!

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Mandy S.

Cooking Level: Expert

Home Town: Lake Quivira, Kansas, USA

Living In: Lenexa, Kansas, USA

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Reviewed: Dec. 25, 2005

Awesome recipe! I made it for a Christmas Eve dinner and everyone was quite impressed with it, though it was SO easy. I didn't bother with the apples, I didn't want a 'sweet' brie recipe. Some 'brie-newbies' might wonder about what to do about the rind. All a personal preference thing. I personally think the texture is a little gross, so I don't eat it. Some will argue that the rind is where the best flavor is. What I did was cut the top rind from it and leave the rest, that way I could easily scoop the tasty inner cheese from it.

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Annette P.

Cooking Level: Expert

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Reviewed: May 31, 2005

Made this for a neighborhood picnic yesterday. Only change was phyllo for puff pastry because I had it on hand. I got great reviews from all the neighbors! The appples did not add anything to the flavor, so next time I will just use 2 onions (or more.) The roasted garlic was a yummy addition, though! Will make again, VERY easy!

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