Reviewed: Jan. 8, 2012

I had a dinner party a couple of months ago and hired a friend to help out with the cooking. I put this brie together and had him bake it. He asked me for the recipe and while that isn't that big of a deal here comes the clencher, he is actually a Le Cordon Blue trained executive chef. Make this for people and they will think you are the best cook on the planet.

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5 users found this review helpful

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mattallan

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Reviewed: Dec. 4, 2011

Haven't made this yet - can I assemble the entire thing ahead of time and stick in the freezer, and bake it on Christmas Day? I can't tell if this recipe will freeze well, I have never frozen anything with honey in it. Anyone know?

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2 users found this review helpful

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nigelamelia

Reviewed: Aug. 8, 2011

Really good. Next time I think I will try to mold the puff pastry rather than roll it out.

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9 users found this review helpful

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JOSEPHINE ♥ ALLRECIPES

Living In: Fort Worth, Texas, USA

Reviewed: Jul. 31, 2011

added maple syrup about 1/2 cup, would adjust that amount to 1/3. This recipe is perfect for an appetizer that looks complicated but it's not.

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9 users found this review helpful

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CHEFGROVER

Cooking Level: Expert

Reviewed: Jun. 8, 2011

Awesome!

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8 users found this review helpful

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JPSWolfgram

Reviewed: May 21, 2011

Turned out better than I expected. Would make again the same way!!!

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7 users found this review helpful

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Nicoleb

Reviewed: Mar. 30, 2011

This is such a delicious and beautiful appitizer that was very easy to make. I followed the recipe exactly, but used a 1/2 package of Dufour brand puff pastry instead. I also used a bigger wheel a brie (about a 19 oz. wheel) and it turned out just great. I didn't have any fresh rosemary so I used a 1/4 teaspoon of crumbled dried rosemary instead. I loved how fancy this looked and how tasty all of the flavors were together. Thanks for the great recipe, even though I didn't use your puff pastry!

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12 users found this review helpful