Brie and Raspberries in Puff Pastry
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- Recipe categories: Fruit, Raspberry, Cheese, Brie,
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Total Reviews: 5
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By sspulaski_10997851
North Andover, MA
on December 25, 2012
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If you make this you might want to leave the rind on the cheese. I followed the recipe and when I opened the oven after 10 minutes the cheese had melted out all over the oven and the puff pastry was half raw. It was good for a laugh on Christmas day, but I will NEVER make this again - it was disgusting!
By watersedgebmf_7...
Winona, MN
on April 19, 2007
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Served to guests, and it was a hit.
By hugsnwishes_675874
Mt. Airy, MD
on July 12, 2005
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A great appetizer. Especially for a wine/cheese get together for the girls. Don't overfill the pastry - it will ooze out.
By spostal_1526264
Camp Hill, PA
on March 10, 2005
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I tried this recipe two different ways. First I did it as Emeril suggested with fresh raspberries. Then I did it with Bonne Maman's raspberry preserves.
When cooked, I thought the fresh raspberries tasted sour while the preserves stayed sweet, rich, and complemented the brie perfectly!
I'd really suggest either combining the recipes or just dumping the fresh raspberries. Nice idea, VERY easy to make, but... tastes better with preserves.
By sue_735973
Torrance, CA
on August 30, 2004
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A family favorite. I have made it now at least 4 times when we have had company over and so far everytime we have entertained my family has begged for a repeat.
Thanks for such an easy and wow-full dish. It dissapears faster then any other item on the table. Yummy.
Sue