Brie en Croute #2

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This is simply delicious.WATCH the video as it differs from the written recipe!I am always very careful when I give someone a recipe to ensure that it is precise & gives the best chance for success.The recipe says 375 degrees & Paula says 350. Wait until right before it goes in the oven before brushing the egg wash.Cut off the top rind of the brie before adding the jam so it will meld into the flavor of the cheese as it bakes. Put the jam on & then the nuts on top before wrapping pastry not the other way around.When you roll the pastry a little flour. USE PARCHMENT PAPER so it won't stick off easily with out ruining the pastry!Someone should have caught these errors.That could be the difference of something coming out perfect & for another it will be a total flop.I rarely follow a recipe to the letter but will always read all the details first & then use my own experience to tweak a recipe.

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Great recipe! Will be making this again for sure!

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This appetizer was a hit! Phenomenal recipe- will definitely be making it again!

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Everyone loves this Brie everytime I make it..So rich and creamy with the perfect hint of fruit and nuts..Very easy to prepare also

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I love this dish!!! I made this for my husbands birthday and he loves this now. I made a switch of personal preference and use apple butter instead of raspberry jam. It was the most fantastic thing we ate!

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Wonderful!! I read the reviews before I made this. Watch the video first. ALL of the problems that people were having in the earlier posts are clearly/easily eplained.

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I tried this last night and it did not go so well. The cheese did not mix with the jam and it needed to be cooked longer because the pastry didn't cook through...had to put it back in the oven...then it stuck to the bottom of the dish - I had taken the advice of one of the reviewers and baked it on a serving dish - so I was able to serve it anyway - but long after everything else and the mood was gone.

SO this morning I watched the video and WOW what difference - cutting off the top of the would allow it to jam to mix with the cheese - the order of the nuts and jam was different AND the pastry was only brushed with the egg - AFTER it was all together - and NOT on the bottom of the pan. (Which was lined with parchment paper which would have allowed it to be moved to a serving dish - rather than cooking on one which probably messed up my cooking time. Can't wait to try it again!

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This is now my official go to dish for parties. People can't believe how simple it is to make and the presentation is stunning. The flavor is undescribably good! This dish is the star of the party!!!

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Deeeelicious !!!

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so good!!! i added some honey to the nuts and butter and used a wedge of brie instead of a round so that there was less rind.