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Brie en Croute #2 Recipe

Brie en Croute #2

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Average Rating:

Total Reviews: 90

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  • on February 16, 2013

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    Just made this and wow is it greasy! I mean real greasy. This is a cholesterol bullet.

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  • on February 10, 2013

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    A mouthful of pure deliciousness as well as a feast for the eyes!
    I found that the amount of butter called for to brown the nuts (I used pecans which cook very, very quickly so watch them carefullywas a bit too mcuh so I would use less next time (and there will be a next time! Also - the recipe says to bake at 350 and the video says to bake at 375 so there's a contradiction here. I baked the brie at 350 but it still looked pale so I baked it an extra 10 minutes. Thank you, Paula!

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  • on January 14, 2013

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    Easy and delicious Impressed my guests !!

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  • on January 01, 2013

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    This was AMAZING! I made it for new years just last night and had to review this today. Everyone loved it and I'll be making it again for sure. I agree with other reviews--definitely watch video. Very helpful.

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  • on January 01, 2013

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    This was SO good! I used wild huckleberry jam, with the toasted walnuts for a New Year's Eve appetizer, and only used egg whites instead of the whole egg to brush on before putting it in the oven. Everyone raved about it! As other reviewers have stated, watch the video, and also read the reviews. If I hadn't taken the time to read them, I wouldn't have used the parchment paper. I baked this at 350 for 23 minutes in a gas convection oven. It could have used another 5 minutes, but it was still wonderful. I will be making this many more times in the future!

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  • on June 30, 2012

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    Be sure not to use a low fat brie. Low fat cheese does not melt well and is rubbery when baked. I would also take all the white outer portion off.

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  • on February 20, 2012

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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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  • on January 04, 2012

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    Great recipe! Will be making this again for sure!

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  • on May 11, 2011

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

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  • on May 01, 2011

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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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