The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Jun. 1, 2009
This was very good! I'd never had it before and thought the flavor combo was great! If in need of hors d'oeuvres, next time I will try the mini versions listed in the reviews.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Mar. 11, 2009
I made this last night for wine club and it was gone in 10 minutes, despite the fact that I doubled this recipe! I also made the parmesean fondue from this site and while I thought that was awesome when I made it, once I took a bite of this, the winner was clear. I did use pecans since that is what I had on hand, but otherwise followed the recipe exactly (other than baking longer to get brown, since I had a larger quantity). The texture was awesome, the raspberry and nuts added a really interesting taste combination. The three flavors worked well . . . the brie didn't overpower the other two flavors as it sometimes can. I did use homemade raspberry jam which can also overpower other flavors since it is so fresh tasting. I served these with sliced baguettes and crackers and I think it went well with both, although most people seemed to prefer the crackers. I plan on making this again in days. This one's a WINNER!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 20, 2009
Excellent! and very easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 10, 2009
I made this twice now and it is great. The 2nd time, I used more jelly and walnuts because the first time I made it, it seemed that it could have used more. It was excellent.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 9, 2009
This is a yummy taste treat. I sliced the brie in half horizontally and put apricot all fruit in the middle with walnuts. The spread in the middle being seedless is important. After baking it's soft and sweet and tasty! You can use whatever fruit flavor you like and goes with the rest of your meal. It was better with crispy crackers than it was with soft bread.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Jan. 26, 2009
I love the raspberry with the Brie, but instead of walnuts I used pecans and roasted garlic. It added a nice savory flavor to an otherwise sweet recipe
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EKY

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 31, 2008
This was so simple AND very impressive. I used a 19 ounce round of brie and 2 pastry sheets. One did not reach all the way on the 19 ounce wheel, so I used another. Also used a bit more of the jam and walnuts - RAVE REVIEWS!
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Cooking Level: Expert

Home Town: Barnesville, Ohio, USA
Living In: Shadyside, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 26, 2008
This is the first time I've made baked brie. I tried a friend's before and it was wonderful so I thought I'd try to do it too. I had a problem with presentation. I'm not sure how you're supposed to serve it without cheese and jam everywhere. Do I let it cool first? Besides that, the final product was a lot sweeter than expected. THe jam and puff pastry were a little too much sugar. Still really enjoyable with Ritz crackers, but a little too rich. It was har to eat more than a small bite.
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Dec. 23, 2008
I put the brie into pre-made phillo cups. I used blackberry jam and crushed pecans because that's what i had lying around. This appetizer got rave reviews. Yum!Yum!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 29, 2008
This was quite possibly the most delicious thing that I have ever tasted, and my family at Thanksgiving felt the same. Outrageous!!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 28, 2008
Excellent! Thanks for the recipe. I made this with the mini fillo cups and it turned out really well...everyone loved them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 4, 2008
Made this with raspberry jam and sliced almonds and wrapped in crescent roll dough (what I had). It was great and had a good contrast of textures.
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Cooking Level: Expert

Living In: Allen, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 2, 2008
This was great! So simple, and yet so good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Jul. 6, 2008
Elegant and simple to make. I followed the mini phyllo dough cup recipe to the T. Everyone asked for the recipe. Maureen from NJ
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 11, 2008
this is also great with won ton wrappers. spray muffin tins, line with the wrapper, bake 350 12-15 min. place a wedge of brie in cup, top with jam (good with cranberry relish too)return to oven covered lightly with a piece of foil and bake for another 5 min. Enjoy! Lizzy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Apr. 6, 2008
So simple, so good... To make things a little more "eater friendly", I substituted the pastry sheet for Pepperidge Farm Puff Pastry Shells... They were a big hit with my picky family this Easter.
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Cooking Level: Beginning

Home Town: Nanuet, New York, USA
Living In: Monroe, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Mar. 24, 2008
Try splitting a small brie in 1/2 horizontally (a wire works well) & put the jam & walnuts inside. Then wrap with phyllo, puff pastry or crescent roll dough. This makes a spectacular presentation & its own "bread" to eat it with. bake @ 350 about 30 - 35 min.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Mar. 19, 2008
I just wanted to add a not as the recipe submitter. I noticed some question about what to serve it with. I serve it usually with hearty crackers, toasted pieces of baguette, and crisp sliced apples. I also really like the idea of making individually wrapped little bries.
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Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA
Living In: White Stone, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 28, 2008
OK, I'm giving this four stars because I can imagine it being much better if I'd followed the recipe as written and because my guests really enjoyed the dish. I did it in the individual phyllo cups and thoguht it was too pastry-y. I did however use a seedless raspberry jam that squeezed out of the bottle like ketchup or something and that made the little individual baked bries easier. I liked the concept, just not the taste as much as i thought I would. They were however very convenient to make ahead of time and just pop into the oven. A very pretty appetizer, too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Feb. 13, 2008
YUM! I'd like to also offer a twist on this recipe. I cut the frozen puff pastry into small rectangles or squares, brushed the pastry with beaten egg, and filled with approximately a teaspoon of brie, a approx. teaspoon of seedless raspberry jam, and a sprinkling of crushed walnuts. I folded each little piece of pastry over on itself to make either a triangle or a square/rectangle shape, poked a hole in the top with a fork and brushed the top with egg. They make delicious breakfast/tea party pastries. Also, I tried the same thing with black cherry preserves and it was wonderful! The artisan puff pastry from Trader Joe's came out light and crisp and perfectly browned in a 400 degree oven.
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Cooking Level: Intermediate

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