Reviewed: Nov. 20, 2009

Just a note: I have made this in the past and if there is any puff pastry left, I use the remainder & cut out a shape/design & plunk it right on top! A heart, a star, crescent moon,leaf, etc....it looks so pretty!

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Interspace8

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Reviewed: Nov. 4, 2009

so easy and good. I used apricot preserves because that's all i had!

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Chicagostyle

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Reviewed: Nov. 1, 2009

Excellent! The hit of the party and easy too! I had to cook mine longer and left out the nuts.

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Susan

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Reviewed: Oct. 15, 2009

Delicious, fancy & EASY!!!

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lisa-lu

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2009

this is a fabulous appie that i've been making for a long time the only difference is that i make it in a thawed out pie shell rather than puff pastry...theres so many different variations u can do with this (ie.changing up the jams and preserves to changing up the nuts..i've also made it with dried cranberries in it! this recipie is a must have for everyone!

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whisk

Cooking Level: Beginning

Living In: Vancouver, British Columbia, Canada

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Reviewed: Aug. 30, 2009

Perfect combination of flavors.

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Jacqueline Sue

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Paris, Île-De-France, France

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Reviewed: Aug. 6, 2009

I made this for a girls' night dinner party last night. Instead of the raspberry and walnuts, I used apricot preserves. It was delicious and people that usually don't like brie raved about it. The recipe is quick, simple, and really impressed my guests. I look forward to making it again and experimenting with other flavors of preserves.

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PopsicleToes

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Reviewed: May 30, 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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allrecipesrocks

Cooking Level: Intermediate

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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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KRUSHSH70

Cooking Level: Expert

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Reviewed: Feb. 20, 2009

Excellent! and very easy!

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Maryanne

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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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Coletto1

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Reviewed: Feb. 7, 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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BetsyMD

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Reviewed: Jan. 24, 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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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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Suann

Cooking Level: Expert

Home Town: Barnesville, Ohio, USA

Living In: Shadyside, Ohio, USA

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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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PromQueen

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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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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