Very good. I actually didn't have parsley, so used a small amount of fresh rosemary. My finished recipe didn't look like the one in the picture - and there was no mention on how they achieved that effect. I had watched Paula Dean make one with raseberry jam and walnuts. So I made one of each. I followed her technique of pulling up the corners of the dough and basically tying it at the top. Very pretty - like a present. Backed both for 30 minutes. Liked the raseberry recipe better, but think the savory one has potential with a little experimentation - maybe thyme would be good. As I said, it looked different, more like a purse that had "relaxed". But nice and everyone enjoyed both of them. Very easy - will make again.

Step #3 will clarify your confusion. This is baked in the oven for 20 minutes - then you let it stand for 1 hour before serving. That adds up to 1 Hr. & 20 min. before it would be ready to be served.

I have been making this for years and always spoon Apricot Preserves over the top when I first take it out of the oven and sprinkle chopped roasted pecans, diced dried cheries and apricot pieces for a spectacular presentation.

I've been making this for over 10 years, and yes, it's always a hit! Because I like to have a table of several appertisers, I usually make this with the smaller triangle shaped Brie and using a 1/2 sheet of pastry. At times I havn't used the parsley, but just the sheet of dough.

If nothing else, timing and presentation are worth 5 stars. However, if you believe you eat first with your eyes, then this is truly a remarkably delicious crowd pleaser. My daughter's neighborhood has a wine tasting get together 4 times a year and this past weekend she was the hostess for the event. We found this recipe and decided that on looks alone it would get a good review. It was wonderful! I can't tell you how many copies we've made of this recipe to give to the party goers who raved over it. Deliciously gorgeous, very easy prep. Can't ask for more!

This is one of the most elegant, and easy appetizers there is. I have been making this for years. I took a tip from someone else and before baking, put it wrapped well in foil and freezer bag and froze it. Then when I baked it (a little longer) the cheese did not run out of the crust as it can do sometimes. There are many different variations on the fruit/nut mixture and the preserves/jam, I've done apricot preserves, raspberry jam, used walnuts instead of almonds, hazelnuts, the list is endless.