Reviewed: Mar. 22, 2005

I don't like Brie at all but all my guests loved this! I used a lot more preserves though adn doubled the puff pastry as others recommended.

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

Reviewer:

HESANTONE

Cooking Level: Beginning

Home Town: Farmington Hills, Michigan, USA

Living In: Northville, Michigan, USA

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

Reviewed: Mar. 2, 2005

This is a wonderful and elegant appetizer. I made it for a Christmas party and people thought I went to so much trouble. I used the herbed cheese which I thought would be nice. It really complemented the Brie. Will serve this dish again.

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

Reviewer:

101TEDDYBEARS

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

Reviewed: Feb. 19, 2005

The best! I served it for an appetizer party with girlfriends and they even licked the plate it was so good. I also added apricot preserves to the top of the brie, and the next time I used almond slivers in the middle as well.

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

Reviewer:

tennisgurl

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

Reviewed: Dec. 22, 2004

The hit of the party! Thank you for a great recipe!

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

Reviewer:

DLR36

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

Reviewed: Dec. 15, 2004

I served this at my wine and cheese party and everyone loved it! Just make sure it's served immediately, b/c it cools off very quickly and then it's not as good.

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

Reviewer:

WINELOVER76

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

Reviewed: Dec. 10, 2004

This is the first time I've ever tried to make anything with Brie cheese, and it'll probably be the last. I followed the recipe to the letter, and mine turned out very salty and bitter. It was so bitter that we couldn't eat it. The whole thing had to go in the garbage.

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

Reviewer:

MOONPIE67

Cooking Level: Beginning

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

Reviewed: Nov. 28, 2004

FANTASTIC. Made it for an appetizer on Thanksgiving Day ~ was gone in a flash!! Do not need to serve crackers with it as it needs nothing to enhance flavor/taste. People asked for recipe!! You cannot fail with this appetizer ~ it's easy!! I purchased package of puff pastry (contains two sheets) in the frozen foods section of grocery!!

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

Reviewer:

KAMAJI

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

Reviewed: Nov. 23, 2004

Had trouble getting the dough to seal so the insides don't spill out, but it was still a hit at my party. Everyone loved it! The taste was great. My only recommendation, serve it within 5-10 minutes after pulling from the oven. As soon as it cools off, it's not as good.

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

Reviewer:

NBANUCCI

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

Reviewed: Oct. 31, 2004

I'm giving this recipe 5 stars even though I never tasted it since my guests ate the whole thing before I made it over to the table. So I guess that means it is really, really good!

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

Reviewer:

Elizabeth

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Delray Beach, Florida, USA

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

Reviewed: Oct. 19, 2004

I made this with pepper jelly, and it was awesome. I've been wanting to make it with the pepper jelly but was afraid to ruin the brie. It's the only way I'll serve it now. It was a big hit!! I also baked it in a round dish so whatever leaked out was absorbed by the dough and, it didn't look so messy.

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

Reviewer:

BECKYBAX

Cooking Level: Intermediate

Home Town: Enterprise, Alabama, USA

Living In: Eagle River, Alaska, USA

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

Reviewed: Aug. 22, 2004

Out of this world as appetizer OR dessert!

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

Reviewer:

BPUTGEGO

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

Reviewed: Jul. 11, 2004

This is by far the best appetizer recipe I've ever made and it turned out perfect! I made this for our wine club and people raved about it. I used a 19 oz. wheel of Bire and 6 Tbl preserves. To help keep the preserves from leaking out the sides, I scooped out a small amount of the brie from the center of one side and filled with the preserves. I also used two sheets of puff pastry using the egg white as glue between the sheets. It looked beautiful and thanks to all the egg white - no leakage.

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

Reviewer:

JULIE8000

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

Reviewed: May 23, 2004

I used peach chutney because that's what I had and it was FABULOUS!! Everywhere I go people are impressed and ask for the recipe.

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

Reviewer:

yogamom

Cooking Level: Intermediate

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

Reviewed: Apr. 11, 2004

Excellent!!! Easy to make and my guests absolutely loved it.

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

Reviewer:

PRETTYJEAN

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

Reviewed: Feb. 1, 2004

Very good idea with the perserves we used a sugar free strawberry from Polaner. We generally make brie and serve an adriatc fig spread on the side so this was a nice deviation from the normal. To keep the brie from leaking you need to brush each fold you make with the pastry dough with egg, egg acts as glue and fuses your pastry dough together which the recipe does not tell you to do.

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

Reviewer:

christine

Cooking Level: Expert

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

Reviewed: Jan. 10, 2004

very good, very easy, nice presentation - impressed my friends with this appetizer!

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

Reviewer:

Janet in TX

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

Reviewed: Jan. 1, 2004

This recipe is definitely good. I used a Pillsbury French Loaf and it was okay, though mine also leaked all over the pan too. I'm not sure what to do to stop the leaking, but my guests enjoyed it. I didn't know how much my husband liked it until he asked where the leftovers went. I will work with this recipe until I figure it out. BTW, my grandmother used to make monterey jack cheese and apricot jam sandwiches for me as a kid so I already love the combination of cheese and apricot. Also, maybe I'm uninformed, but do people normally prepare this with the rind or not? I peeled it off.

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

Reviewer:

TWAIN_HARTE

Cooking Level: Expert

Living In: Fremont, California, USA

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

Reviewed: Dec. 25, 2003

I made this for Christmas Eve. I used philo dough because that is what I accidentally bought instead of puffed pastry. I used 7 sheets and brushed each sheet VERY LIGHTLY with melted butter. I baked in a little hotter oven (400 deg) for only 20 minutes. Also sprinkled cinnamon sugar on the top before baking. It was delicous! Everyone wanted the recipe. Thank you, Susan!

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

Reviewer:

JOANNALU

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

Reviewed: Sep. 6, 2003

Simply magnificent! Couldn't be easier to prepare. My guests absolutely loved it! Can be an appetizer or a dessert - either way, for the amount of effort it took, this was a big, big winner! I used 2 sheets of filo - the first with the tuck on the top, the second on the bottom. One sheet alone appeared to be too thin/flimsy. The advice to use a pan with sides to prevent leaking is an excellent idea. While baking I had to pull mine out too scoop up around the sides so it wouldn't flow off the baking sheet.

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

Reviewer:

RSINJ

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

Reviewed: Aug. 13, 2003

I loved this! Used apricot, but you can use any preserves, thanks!

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

Reviewer:

ROBYN D

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

Brie Cheese Appetizer

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!