Reviewed: Mar. 24, 2008

used the pillsbury cresent rolls... LOVED it!!!! everyone couldnt get enough, we were scraping the bottom of the dish!

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sshmow

Cooking Level: Beginning

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Reviewed: Mar. 21, 2008

I made this as an appetizer when we had some friends over and it was a huge hit! I served it with Ritz crackers and everyone raved about it. Just a few suggestions: DO NOT FOLLOW THE ADVICE TO FREEZE THE BRIE! I did this and I couldn't have cut it straight if my life depended on it. It is much easier to cut just plain cold from the frig! Also, I couldn't find a Brie wheel at the store, so I had to buy a wedge. If using a wedge of Brie all you have to do is cut it in half (not length wise, but like you are cutting the narrow end off a triangle) and put the halves side by side in the pastry to make it like a square of brie. That makes it easy to fold up inside the pastry if using a wedge.

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AGGIESHAN

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Reviewed: Feb. 12, 2008

Let me stress that this is not the fault of the submitter of the recipe!!! This was relatively easy to put together, even though I made homemade puff pastry since I didn't have any on hand. This was tastey, just incredibly greasy, though. So much so that I couldn't eat more than a bite, then I felt ill the rest of the evening from the grease of the cheese. Having never had brie before, though, I wasn't sure what to expect. I'm not going to make this again (though, let me stress, it was tastey). I think I'll stick to my regular cheddar cheese ball w/ strawberry preserves. Thanks, though, for a good tasting recipe, even if it's not for me.

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MRS_KNEAR

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Reviewed: Jan. 26, 2008

I love the preserves, but the last time I made this I used caramelized onions and it was delicious as well. Great recipe!

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MELSY

Home Town: Niles, Illinois, USA

Living In: Wauconda, Illinois, USA

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Reviewed: Jan. 23, 2008

This is very easy and tasty... I did add some diced jalepeno and finely chopped pecans in with the apricot. Beautiful presentation. I am looking forward to experimenting with other fillings. Thanks!

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mommyshan

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Reviewed: Jan. 17, 2008

GREAT flavor. Very easy. EVERYONE was impressed, even though they saw how simple it was to prepare! It was a hit! Use as much preserves as you want--the only recommendation I have is to make sure the pastry is sealed tightly around it so you don't have leaks. ENJOY!

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Jan. 15, 2008

I have to agree with most everyone else. This recipe is easy and amazing. I tried it with a few other preserves and it was great ! I used it for Thanksgiving and was told to make sure I brought it for Christmas!

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missyandtodd

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Reviewed: Jan. 4, 2008

I love this recipe! I have had it many ways too. If you are having Italian food you can just use the brie and sprinle some italiam seasonings on it before you wrap it. For abreakfast pastry just use the brie and sprinkle it with brown sugar and pecans before closind thwe wrap! Different types of preserves are good too, like jalepeno jelly! Go crazy and try something new!

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LORILYON

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Reviewed: Dec. 31, 2007

This recipe has gotten me more accolades from friends and family than any other that I have in my collection. It is an incredible dish for wine and cheese parties. The fruit cheese and pastry really brings out the flavors of white and medium body reds.

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El Toro

Cooking Level: Expert

Home Town: Florence, Alabama, USA

Living In: Madison, Alabama, USA

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Reviewed: Dec. 25, 2007

Extremely easy to make, but looks and tastes like you went to alot of trouble. A huge hit as an appetizer for Christmas dinner!!

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Gina

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Reviewed: Dec. 23, 2007

This is a super-big crowd please and so easy and quick to make.

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MAC915

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Reviewed: Dec. 13, 2007

Thanks for a great appetizer. Followed the advice of another review that said to freeze the cheese before cutting and to use both sheets of puff pastry. I cut off the rind. Although edible, I don't prefer to eat it. I used raspberry preserves and a 15 oz. wheel. I had to pinch the pastry seams well and use a rolling pin to make it stretch to cover the wheel. I covered it once and brushed the entire thing w/ egg white. Wrapped the second piece the opposite way and just made a 'pinch' at the top. Also covered that w/ egg white. I did bake it longer, probably about 45 minutes and waited about 10 minutes before cutting. Baked in a buttered casserole, but could have used a cookie sheet because there was absolutely no leaking w/ both sheets of pastry. I only gave it 4 stars instead of 5 because it was a little hard to eat. I had to pass out forks, but everyone loved it. Thanks again!

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VCL22

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Reviewed: Dec. 3, 2007

For a more savory filling: Thinly slice 4 medium yellow onions (mandolines work great) and slowly saute with 1 Tbsp butter until carmelized (takes about 45 min). Stir in your apricot preserves and about 1 tsp salt. Cook slowly until well combined and flavors blend. Follow rest of recipe (or you can pile the onions on top of a brie wheel and bake at 350 until gooey and bubbly if you want to skip the puff pastry. Serve with wheat thins.)

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Georgette

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 26, 2007

Absolutely wonderful - A great appetizer everyone will enjoy. Froze cheese overnight, sliced in half and topped with orange marmalade (apricot preserves work great also), dried cranberries soaked in water (this plumps them up) and toasted almonds. Wrapped it up in the pastry and baked 40 minutes at 350. Served with thinly sliced bagette bread. A definate keeper!

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Gigi

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2007

JP LOVES Brie. Don't overcook. Add more apricot preserves.

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PoBoy and PoGirl

Home Town: Mesa, Arizona, USA

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Reviewed: Nov. 23, 2007

We had this for our Thanksgiving appetizer. I used about 6 sheets of Filo instead of puff pastry. It was a huge hit. Next time instead of apricot preserves I will try something savory for the filling--this is more of a dessert than an appetizer.

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Leila

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2007

I made this for a party last night, and it was a HUGE hit. Other than using a little more preserves, I followed the receipe exactly. I will definitely srve this again.

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MichelleT

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Reviewed: Oct. 10, 2007

Superb. I piled on as many preserves as I could fit onto the brie wheel. My skeptical husband was all over this and even ate up all of the leftovers. Easy to make and delicious results.

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Hotstuff

Home Town: Portland, Oregon, USA

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Reviewed: Oct. 4, 2007

So easy and so good. This is an impressive appetizer that is a sure crowd pleaser.

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cashoda

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 3, 2007

Have made this several times and it's AWESOME!! I always use extra apricot preserves and add sliced almonds, and top with the brown sugar (over the egg whites). Serve alone or with crackers. So tasty!

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