Reviewed: Aug. 6, 2011

7/30/11 Not too many people cared for this at our family get-together in Prior Lake, MN. I want to try the recipe again but with a thinner layer of brie. I like brie, but the recipe called for a thicker slab. I will also add honey with the cheese inside the bread. I will definitely try this again, as I think it has great possibilities.

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Reviewer:

Wendy

Cooking Level: Intermediate

Home Town: Pella, Iowa, USA

Reviewed: Mar. 4, 2011

I would put the honey and nuts inside next time. However, I thought this tasted fabulous!

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Reviewer:

Megan C.

Cooking Level: Expert

Home Town: Santa Rosa, California, USA

Reviewed: Jan. 9, 2011

So delicious! Will definately make this again and again. I used slivered almonds instead of pecans, but I didn't like the almonds as much. Thanks for sharing this excellant recipe.

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Reviewer:

Magickkitchen

Reviewed: Jan. 2, 2011

So yummy and easy. I used an 8oz wheel of Brie and half a package of thick & flaky crescents and it was plenty for a small get-together. I don't think I used all 1.5 cups of honey either - think it would've been too sweet. Would give it 5 stars, but it doesn't reheat all that well (the Brie doesn't get very soft and the crescent rolls don't get that flaky crispness once it's been refrigerated).

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Reviewer:

cupcakequeen

Cooking Level: Intermediate

Reviewed: Dec. 9, 2010

Good. Very sweet. Serve as a dessert/Cheese course.

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Reviewer:

stephanie

Reviewed: Dec. 1, 2010

Not a fan....the pecans were very good and the dough tasted very good. There was just an aftertaste that was not good. Maybe my cheese was not good, but we did not like this recipe.

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Reviewer:

jacque

Reviewed: Nov. 28, 2010

one of the best and easiest appetizers ever! This a keeper! Served with crackers, sliced apples, and sliced pears. I also used pecan pieces instead of pecan halves.

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Reviewer:

dharma77

Cooking Level: Expert

Home Town: Pekin, Illinois, USA

Living In: Minooka, Illinois, USA

Reviewed: Nov. 25, 2010

Loved this! I think the honey got a little too dark, but it didn't impact the taste. We usually make brie with lemon and almonds but this is my new favorite!

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Reviewer:

jsjlandy

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Bloomington, Illinois, USA

Living In: Champaign, Illinois, USA

Reviewed: Sep. 3, 2010

OMG! So easy! So delicious! Last night I had unexpected company on their way, so had exactly 30 minutes to come up with a plan to feed them something with a glass of wine (no time to go to the market). I went to my favorite recipe site - allrecipes.com - and did an 'ingredient search'. I put in 'brie and crescent rolls' and got this fantastic recipe. I did follow another reviewer who suggested putting some honey and pecans on top of the brie before wrapping up in the crescent roll, then brushed with egg, drizzled with additional honey, and added additional chopped pecans. This will become a favorite recipe for me, even when I'm not short on time. Thanks, Kim!

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