Reviewed: Jul. 25, 2007

Very yummy. I made recipe as stated and it turned out perfectly! Next time I will try with the apple butter, honey, and nuts as recommended by another reviewer. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Blonde Chef

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 24, 2007

LOVE brie cheese. I have made this recipe so many times and change it a little every time I make it. I have used many kinds of preserves and nuts. One favorite is apple butter on top of the cheese, wrap, seal, the top with 1/2 c. honey and crushed walnuts. Bake and enjoy. Sinful and great with white wine.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

COOK471

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2007

Very yummy. I used strawberry preserves instead.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MICHBAILEY

Cooking Level: Expert

Home Town: Beaumont, Texas, USA

Living In: Dayton, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 15, 2007

I made these using crescent rolls instead of puff pastry. Delicious!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 11, 2007

I also used raspberry preserves - my favorite. The preserves sorta leaped out of the cheese and seeped into the dough and was absorbed. I served it with warmed preserves for dipping and that returned us to super yummy. I don't know if that would have happened with the original apricot, which aren't as runny as berry preserves.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JUST-MARRIED

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 25, 2007

Yummy!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

StacyMSW

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Living In: Minooka, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 8, 2007

This was an absolute HIT at my birthday party! I will definitely be using this recipe again, and again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

cmariewt

Cooking Level: Intermediate

Home Town: Brainerd, Minnesota, USA

Living In: Reno, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 27, 2007

Easy and impressive!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

duvall

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2006

Quick and incredibly tasty!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SKYEMELODY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2006

I bought the pastry shells instead of pastry sheets, so I ended up using 2 shells to create a big bundle of brie cheese & apricot preserves. The result was still great! My family loved it! Thank you for such a wonderful & easy recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mrs_sham

Cooking Level: Beginning

Living In: White Plains, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 15, 2006

I used rasberry preserves..this was great..I made a ton of apps and this one was completely gone. Everyone raved about it. Served with fruit..cut up apples, strawberrys..etc. Edit: Next time I made it I did cut the brie in half to add the preserves..the brie melted all out of the pastry. I went back to adding preserved to top and bottom..this works best.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Bella & Zoe's Mom

Home Town: Tampa, Florida, USA

Living In: Orlando, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 14, 2006

So Good. So easy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

maryannejan

Cooking Level: Expert

Home Town: King Of Prussia, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2006

Made this recently and everyone gobbled it up! I added the shaved almonds per other reviews. It's best when it cools down and is almost room temperature. At that point you can really taste the wonderful flavors. Great recipe!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

PaulaC

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Hanover, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2006

Like others, I added alot more apricot preserves AND added blue cheese. It was the hit of the party! Even those that said they didn't like blue cheese, loved it.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jarmsmom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 3, 2006

This is SO easy to prepare, but it looks impressive and tastes divine! Everybody will love it -- and you, for bringing it. A few changes: CHEESE - I always use brie wedges because they're more readily available than the circles. They work fine. Even though I don't LOVE the rind when I eat the cheese raw, I leave it on in this recipe and it all just tastes delicious when cooked. Also, the technique of freezing the brie before you cut it in half works splendidly. PRESERVES - Don't hold back. I use about half an 18 oz. jar per recipe and, like I said, it tastes SO good. ALMONDS - Yes! Add the shaved almonds in between the sandwiched halves of brie and preserves. You'll love it! TEMPERATURE - 400* F works well for me.

Was this review helpful? [ YES ]
78 users found this review helpful

Reviewer:

Lauren

Cooking Level: Beginning

Living In: Hollywood, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 3, 2006

This was an easy and delicious appetizer to bring anywhere.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KELLYANN6281

Cooking Level: Expert

Living In: Fort Myers, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 30, 2006

My guests loved this! I bought a wedge instead of a round cheese and cut it in half to form a rectangle. This worked out great and was easier to wrap with the pastry. I would liberally butter the cookie sheet as I had a hard time removing it without breaking through the puff pastry. I also trimmed off the excess rind on my brie. The combination of the apricot preserves and cheese had an incredible flavor. I would definitely make this again.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

RI_Irish

Cooking Level: Intermediate

Home Town: Buhl, Idaho, USA

Living In: Saunderstown, Rhode Island, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 11, 2006

Loved, loved, loved this simple and elegant recipe! I actually used a 13 oz round of brie, and had plenty of pastry to cover. I was a little concerned about cutting the soft cheese in half, so I put it in the freezer while my pastry sheet was thawing. Cut beautifully. I used raspberry preserves, made beautiful pastry leaves and berries for the top, and served on a cake platter with fresh raspberries around. Wonderful! This would be terrific for the holidays. Thanks so much for sharing! Addendum 12/28/08: please note, I place the brie in the freezer only 30 minutes, I do not freeze it, just give it a good chill to set it up for easy slicing! Hope this helps clarify, Wendy

Was this review helpful? [ YES ]
55 users found this review helpful

Reviewer:

GOURMET631

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 24, 2006

Very yummy and gooey! I added more preserves than it suggested, cause I really wanted the flavor. I also added some preserves on the top and sides of the brie before wrapping it up. YUMMY! Guests loved it!

Was this review helpful? [ YES ]
3 users found this review helpful