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Brie en Croute #2 Recipe

Brie en Croute #2

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (90)

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Average Rating:

Total Reviews: 90

Showing 81-90 of 90

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  • on July 03, 2007

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    I serve a version of this at nearly all of my parties/special events, per request. I have altered it a bit - I make individual sizes, too. The brie, brown suger, pecan filling is another big pleaser, along with the jam. I drizzle warm honey over the tops and sprinkle a design of powdered sugar on top. Every knows that this is a Paula recipe! What else would I use???

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  • on June 30, 2007

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    I saw Paula make this and it looked so yummy! I tried it and it really was just as easy as she said. It was also incredibly delicious and gorgeous. My guests oooohed and aaaaahed over it. Looks difficult, but not at all! That my kind of recipe! Thanks, Paula! Can't wait to make it again!

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  • on June 30, 2007

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    It was the hit of the table of tasty treats. Everyone gravitated to it, tasted it, and returned for more. As for ease of making...it was a "piece of cake."

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  • on June 23, 2007

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    This recipe is easy, impressive and delicious. If you like Brie, this is a winner.
    Linda

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  • on June 20, 2007

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    I have never had Brie before but this looked so good on her show that I had to try it. I followed the directions, but it tasted bad, I think it was the Brie, I just did not like the taste of it. I still love Paula, keep on cooking girl!

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  • on June 17, 2007

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    melt in your mouth... added a few dark chocolate bits..... simply delicious.

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  • on May 21, 2007

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    This was served at a PartyLite party I attended and was well received by all. We enjoyed it on its own, but I imagine it would also be good spread onto crackers.

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  • on May 17, 2007

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    Tasted so great, even after it had cooled down!

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  • on May 10, 2007

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    I had one serving of this and my husband came in after me and ate all of it! It was soooo gooey and good. I used slivered almonds and added brown sugar and cinnamon to the butter. I had fresh raspberries so I used those instead of raspberry jam. I just sprinkled some Splenda on top of the berries so they weren't too tart. It didn't look all fancy like Paula's. Mine looked like a pyramid and tasted like royalty! Yee Haw!

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  • on May 05, 2007

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    This is a great combination of sweet and salty. Everyone loved it. If you don't want to use the raspberry jam, I have used brown sugar and it was wonderful as well.

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