Brie En Croute

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I love all of Paulas recipees! Yes I substitue the rains and walnuts for pecans and apricot preserves usually but still this is a wonderful yummmmy dish! Her Gooey "cheese p[umkin" cake is to die for!

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Its amaaazing!!!! it was a hit everybody loved it. i added some dried cranberries and we couldn't get enough.

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It was a hit. Didn't change a thing.

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This was wonderful! I don't like walnuts so I substituted pieces of fried bacon for the walnuts and kept everything else the same. Left the rind on the cheese without any problem with the taste. Everyone at Thanksgiving dinner loved this as well.

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I made this as an app to bring to my mother's for Thanksgiving. Everyone loved it but I did some changes. I left rind on and didn't have any weird flavors as another post mentioned. I did less than the 8 oz, more like 5 to fit into the puff pastry sheet. I also added to the sauteed walnuts dried cranberries, golden raisins and dried apricots. The final product was very good and will definitely be making my version again!

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Although I am not a novice cook by any means, I missed the instruction in the recipe to remove the rind from the brie. As I have seen other preparations with brie that left the rind on, I assumed this would be alright. Instead, there was a weird flavor. If I had done this correctly, the recipe would have turned out quite well. Also, the puff pastry needs to be rolled out slightly in order to accomodate the brie, as well as to seal the folds of the pastry. The combination of the brie, walnuts, and brown sugar was really good--as long as the rind didn't get in the way.

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One of my favorites! Easiest recipe ever to make! Get asked to bring this all the time. Love you Paula!

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This is phenomenal! It has become a holiday staple in our home. Be careful to ensure it is cooked all the way. The biggest issue I have found is getting the dough cooked through. But, I figure it is operator error, not the recipe. It is amazing. My husband and I could open a bottle of wine and have this for dinner.

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I want to make this for Thanksgiving this year. Can I make night before or would it be best to make it right before we leave for his sisters house? Can it be re-warmed?

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Fabulous!