Reviewed: Mar. 12, 2006

Tasted delicious but was quite gooey and messy. I thought the pastry would carry on it's own, but I ended up needing to serve with crackers. Lots of compliments.

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saraz

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Reviewed: Feb. 16, 2006

This is so simple to make yet tastes delicious. My husband accidentally picked up a wedge of brie cheese instead of the wheel, but it still worked fine with 1 puff pastry sheet folded over it. I left the rind on the brie, brushed all the places where the puff pastry sealed up with egg white and baked it in an 8x8 Pyrex container. I slathered on the Apricot preserves without measuring it and only a tiny bit leaked out. Although it says to serve immediately, I wonder if letting it set might not be better so the cheese doesn't ooze out like liquid since it's so hot. I enjoyed the leftovers more, maybe because the cheese wasn't oozing. I cut off just enough to eat and microwaved it on high for 30 seconds. My husband tried it this way and thought it was delicious. I didn't need to have crackers with it, the puff pastry was enough.

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Wendy

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Reviewed: Feb. 2, 2006

If you love brie, you'll love this. I sprinkled sliced almonds over the preserves, which gave a nice variation of textures and added flavors. Chopped green onion (1 tbsp) also adds some zing.

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DAbdallah

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 24, 2006

I had never tried Brie before, so I wasn't sure what to expect. I forgot to brush the egg white on, but it turned out fine without it. I think that I may try cream cheese next time to make it more dessert than appetizer.

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catiebrooke

Cooking Level: Expert

Living In: Edina, Minnesota, USA

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Reviewed: Jan. 18, 2006

This is a delightful way to serve brie cheese. I have prepared it many times, and even the skeptics enjoy it. Easy to make, sounds fancy....I never have left overs. Wheat Thins seem to be the best to eat with this from all the times I have served this.

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BUTTERCUPRX

Cooking Level: Intermediate

Home Town: Greenwood, Mississippi, USA

Living In: Crestview, Florida, USA

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Reviewed: Jan. 1, 2006

I also love this recipe! My recommendation is to use several sheets of philo pastry to wrap the brie (prevents leakage and also forms an attractive, tasty crust. Also, as an alternate centre filling, garlic and sundried tomatoes works well.

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ZEEFEE

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Reviewed: Nov. 26, 2005

The perfect blend of sweetness and cheese.

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MCCOMBSS

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Reviewed: Nov. 25, 2005

My guests and I never had Brie and did not know what to expect. All 15 and myself waited for it to come out of the oven then dived in and wished I had bought more brie to make another. It was delightful to say the least. I can't wait to make it again using different flavor of preserves. Yummy!

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CARIE

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Bloomington, Indiana, USA

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Reviewed: Nov. 8, 2005

The best, I even use sugar free strawberry preserves to keep it diabetic friendly.

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SIGEP93

Cooking Level: Intermediate

Home Town: La Porte, Indiana, USA

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Reviewed: Oct. 16, 2005

I will serve this at every party- what a hit! I used sliced almonds between 7 Tbsp of apricot preserves...a party in your mouth! Just make sure you pinch the puff pastry well, or you'll have leaks.

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SHAILA2001

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Reviewed: Sep. 8, 2005

I'm giving this recipe a two because while the taste was good, there were a few things wrong with my finished product. The directions don't say anything about what to do with the rind, neither did any of the reviews (I left mine on). The directions did say to serve immediately, but when I cut into mine, the filling just oozed out all over the plate. The puff pastry was chewy, and the whole thing was kind of oily. I wrapped it up and put it in the fridge and will try it again when it is cool. With the price of brie, I just don't think I would risk making this again.

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moonlitcalm

Cooking Level: Expert

Home Town: Mahopac, New York, USA

Living In: Cape Canaveral, Florida, USA

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Reviewed: Sep. 4, 2005

simply excellent!

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CHOCO4EVER

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Reviewed: Aug. 13, 2005

WOW! This was so incredible! Everyone loved it! And it was so easy!

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holliadams

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Jul. 15, 2005

This is fabulous. I used red pepper jelly in one of them and Apricot in the other and they disappeared from the table within 10 minutes! Fabulous.

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ALISONINONTARIO

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Reviewed: Jun. 24, 2005

I made this with homemade Strawberry Jam for a party and it went really fast. Several people commented that they loved it. Unfortunately 2 other people brought a brie appetizer to this party, so I was really "bried out" by the end. I rated 4 instead of 5 because the brie was swimming in grease when I pulled it out of the oven. I'll try it again with a few modifications.

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ROMP

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Reviewed: Jun. 17, 2005

This is amazing!! My new favorite appetizer for parties! Everybody loves it! I put a few sliced almonds on top of the preserves before I sandwich it together for some crunch, but otherwise I follow the recipe! This made me a star at the last get-together! Thanks!!

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KRJOHNSO

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Reviewed: May 11, 2005

I've made this twice now. Once with the apricot preserves & once with peach preserves. I also use way more than 3 Tablespoons, probably more like 6 Tablespoons, so I have enough to cover the wheel. I've only had to use one puff pastry sheet each time and I added toasted slivered almonds to the top to make it look nicer. Good stuff.

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JAYMEETEE

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Reviewed: Apr. 4, 2005

Great flavor and so easy to make.

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SN2BALWYR

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Reviewed: Apr. 3, 2005

I'm not big on mixing my sweet with my savory, however, I must admit that this was not only delicious but elegant too. The slight sweetness of the preserves offsets and certainly compliments the strong taste of the brie. Wonderful Susan!

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