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Honey Brie Spread
SUBMITTED BY:
Kim S
"Better titled as 'Bedroom Brie'! This is our favorite food after the kids have gone to sleep. A wheel of Brie is wrapped in pastry, then topped with pecans and honey, and baked to golden perfection. Best paired with a Sauvignon Blanc."
RECIPE RATING:
Read Reviews
(22)
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PREP TIME
5 Min
COOK TIME
30 Min
READY IN
35 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (14 ounce) round Brie cheese
1 (10 ounce) can refrigerated crescent roll dough
1 1/2 cups honey
1 1/2 cups pecan halves
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DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Unwrap the wheel of Brie, and crescent rolls.
Unroll the crescent roll dough, and wrap around the Brie. Press seams together to seal in the cheese. Place in a 9x9 inch baking dish. Sprinkle pecan halves over the top, and drizzle honey over the whole thing.
Bake for 30 minutes in the preheated oven, until golden brown and cheese is soft. Serve with apple slices or cornbread crackers.
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REVIEWS
Reviewed on Oct. 11, 2005 by
Kerri Leigh
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Kerri Leigh
Oct. 11, 2005
So easy to make and everyone was so impressed. I used my own pastry, and omitted the nuts as I had none. I've made this twice now. The first time, I put the honey on the top, and it ran down the sides and burned the pan, the second time, I put the honey on the inside, and it worked much better. Stayed in the dough and tasted yummy.
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10 users found this review helpful
So easy to make and everyone was so impressed. I used my own pastry, and omitted the nuts as...
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Reviewed on Mar. 30, 2005 by GRAMMABEA
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GRAMMABEA
Mar. 30, 2005
Baked brie is just good no matter what you do to it. I used a large wedge of cheese as my store didn't have any rounds. I baked it in a small casserole, topped with the honey and pecans. Omitted the dough part altogether...was still great.
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8 users found this review helpful
Baked brie is just good no matter what you do to it. I used a large wedge of cheese as my...
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Reviewed on Jan. 9, 2006 by NSTICKNEY4529
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NSTICKNEY4529
Jan. 9, 2006
I made this on Christmas as a pre dinner snack and it came out very delicious. I had some problem with the honey getting too hot and browning during the baking and had to change dishes and add the honey at the end. But I was using a toaster oven so it could just be my appliance. Very simple and tasty dish.
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3 users found this review helpful
I made this on Christmas as a pre dinner snack and it came out very delicious. I had some...
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Reviewed on Feb. 20, 2008 by
Peach
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Peach
Feb. 20, 2008
I made this as an appetizer for Valentines Day. I modified it a teeny bit as I used a smaller Brie wheel and sliced it in half spreading apricot preserves and pecans in the middle. Wrapped in 8 oz pkg of the crescent roll, gave it a egg wash, and baked it for 15 minutes, THEN added the honey and pecans to the top and baked it for another 15 minutes. I served it with sliced granny smith apples and seedless green grapes & wheat crackers. My Date went nuts over it. I have never seen him dive into something like he did this. Easy to prepare, makes a beautiful presentation, and is unbelievably good. I will be keeping this recipe.
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2 users found this review helpful
I made this as an appetizer for Valentines Day. I modified it a teeny bit as I used a smaller...
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Reviewed on Feb. 28, 2007 by
Mississippi
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Mississippi
Feb. 28, 2007
I used a wheel of brie with a hole in the center like a wreath. It took 2 cans of the crescent rolls to cover it. I covered it with foil halfway through the baking to keep it from burning. When I served it I put green grapes in the center and crackers and green apple slices around it. It was delicious and a beautiful presentation enjoyed by everyone. I thought it was best with the apple slices.. Yum! So easy and so good. Thanks!
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2 users found this review helpful
I used a wheel of brie with a hole in the center like a wreath. It took 2 cans of the crescent...
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Reviewed on Feb. 3, 2007 by bizznic
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bizznic
Feb. 3, 2007
This was a big hit at a dinner party I hosted. I used maple syrup instead of honey, and let the pecans & syrup spill onto the plate around the wrapped brie, so that when the cheese melted, it went had something to mix with.
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2 users found this review helpful
This was a big hit at a dinner party I hosted. I used maple syrup instead of honey, and let...
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Reviewed on Jan. 15, 2008 by Jill B.
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Jill B.
Jan. 15, 2008
this was fabulous! My guests could not stop eating it! thanks
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1 user found this review helpful
this was fabulous! My guests could not stop eating it! thanks
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Reviewed on Dec. 8, 2007 by
Ruthy
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Ruthy
Dec. 8, 2007
This had good flavor, however it didn't cook all the wat through. Next time I'll cook it longer.
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1 user found this review helpful
This had good flavor, however it didn't cook all the wat through. Next time I'll cook it longer.
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Reviewed on Oct. 7, 2007 by Cyn
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Cyn
Oct. 7, 2007
An easy and impressive appetizer for parties. Put the honey & pecans on after the phyllo & cheese has finished baking to prevent burning. You don't need as much honey as called for - just drizzle to your taste. Serve with thinly sliced pears & rosemary-raisin Lesley Stowe crisps & this dish will disappear!
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1 user found this review helpful