The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 3, 2009
Delicious! I used Raspberry preserves instead of apricot and I accidently bought carmedot cheese instead of brie, but it was still great! Highly recommend!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 28, 2009
This was incredible and so easy - everyone loved it and there was none left.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 12, 2008
This was super easy to put together....and came out prettier than on the picture posted.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 11, 2008
This was wonderful. I followed another rater's comment of freezing the cheese before cutting it and that was not successful, I think you have to thaw it for a bit if you choose to freeze it. It was way to hard to cut into. so I put the perserves on top of the brie and continued with the directions. I will definately try in again with the perserves sandwiched but it was great on top too.
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Cooking Level: Beginning

Home Town: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 1, 2008
Fabulous!! Easy and delicous! Added extra preserves..it was so sweet and wonderful- may guests loved it!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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Reviewed: Nov. 22, 2008
SOOO good. SOOO easy. The perfect appetizer! I made it with apricot preserves and added shaved almonds both in between the brie slices and on top of the pastry. Everyone at our get together LOVED this! The best part is - it looks as though you spent so much time making it, and it really only takes a few minutes to put everything together!! Thank you for this delicious and sophisticated appetizer!!
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Cooking Level: Intermediate

Home Town: Katy, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 20, 2008
My Guests liked it. I wasn't so keen on it. Most of the Apricot leaked out in the baking process. I'm tempted to try this with roasted garlic puree in the middle next time instead of the preserves.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 7, 2008
This is awesome. Everyone always loves it and eats it all up!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Sep. 12, 2008
This was so easy to make, and tasted fantastic!! Like other users I just used the crescent rolls, and it worked great! It was so good, two of us ate the whole thing! LOL
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The reviewer gave this recipe 2 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 8, 2008
Not my favorite appetizer. Slightly blah and mushy.
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Cooking Level: Intermediate

Living In: Macon, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 5, 2008
Easy and delicious appetizer. I covered the sliced brie with pineapple/apricot marmalade and toasted almonds. For finishing touch I cut out stars from the corners of the pastry sheet to decorate the top, sprinkled with more toasted almonds and served with Ritz Crackers. I also baked at 400 for 30 minutes and it came out perfectly browned.
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Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA
Living In: Murray, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 28, 2008
I am always looking for new ways to and prepare Brie Cheese( it is my absolute favorite!!!!!)I used another person suggestion in the reviews and used crescent rolls instead of the puff pastry, used apple butter for the filling and after putting egg wash on the outside I topped it with honey. THIS ONE OF THE BEST CHEESE APPETIZER RECIPES THAT I HAVE EVER HAD!!!!!! I did have a little bit of leakage, but end result was still terrific. thank you so much for this recipe I will be using it time and time again!!!!!!
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Living In: Newark, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 9, 2008
I served this appetizer for my dinner party. It was excellent. Instead of the Apricot Jam, I used pomegranate & Mango Chipolte sauce. It was a little spicy but everyone loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 1, 2008
Great fancy yet simple treat to take to a party. You will get many 'wow's when you bring this dish. Trust me, remove the rind. If not, it has a vague nasty aftertaste. Go all out and use extra preserves, almonds etc. Make sure you seal the pastry well. If it leaks, the cheese melts out and it looks messy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 7, 2008
This recipe is to die for, if you like brie. I used crescent rolls, and added sliced almonds inside with the apricot preserve. I served with crackers and granny smith apples. Yum!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: May 4, 2008
good recipe but I had a lot of other delicious appetizers at my party and this one didn't go as fast. I also substituted the puff pastry for crescent rolls.
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RAM

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Apr. 20, 2008
I brought this to a potluck and it was the hit of the get together. It was delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 29, 2008
Great recipe. Everyone loved it.
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Cooking Level: Intermediate

Home Town: Paintsville, Kentucky, USA
Living In: Lexington, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 29, 2008
Love this recipe. I use pepper jelly instead of the apricot preserves. It is fabulous!
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dh

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Mar. 27, 2008
This is one of the tastiest things I've ever had. I pretty much followed to recipe exactly, but I did way more preserves to suit our tastes. There is no reason to freeze the brie before cutting it in half. It cuts just fine. Also, be very careful not to cook it too long. The consistency of the brie will change and it will become gelatinous. Love this!!!
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Cooking Level: Intermediate

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