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Brie En Croute Recipe

Brie En Croute

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (205)

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Average Rating:

Total Reviews: 205

Showing 71-80 of 205

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  • on December 29, 2009

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    I made this for Thanksgiving and my family loved it! They were very impressed and couldn't believe how good it was (I even caught my picky Dad taking a couple bites after I convinced him to try just one :.
    I am planning on making it again for New Years Eve and will make this a staple dish at every party I go to from now on! I didn't use twine (didn't have any so I just pinched the top, and I used the extra puff pastry sheet to cookie cut out some leaf shapes and attached them with the egg-wash to the rest of the dough. It was pretty and tasty! Thanks Paula!

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  • on December 20, 2009

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    I made this last night for the first time for a party. Everyone was SO impressed! I made one according to this recipe and one with some cherry preserves on top. They were a huge hit. This was my first time working with puff pastry so I'm glad I watched the video, or else I wouldn't have known to roll out the dough. Also I didn't have kitchen twine so I just pinched together the extra dough on top really well and it held up without opening. My friends all loved it and there wasn't a bite left over!

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  • on December 05, 2009

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    Some have mentioned Paula didn't include "roll out dough first, I think the reason being is if you've worked with dough before that goes w/out saying. However I'm sure there are quite a few that haven't so there is a video with step by step instructions and in the video she did roll it out. I actually did watch it myself, even though i bake all the time an make my dough from scratch i wanted to watch Paula prepare it so i don't miss a step tomorrow with this one seems to be a great try...

    Cant wait!

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  • on December 01, 2009

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    We snacked on this brie while the turkey was cooking. My sister said it was her favorite part of the meal, and I've never heard of her liking anything better than pecan pie. This is a messy dish to serve with crackers with the pecans and sugar and melty cheese everywhere, so make sure you have lots of napkins around. You may want to bake this on a low rack-I felt like the top was browning faster than the cheese was melting, and we ended up putting it in the microwave for 15 seconds (no harm done.

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  • on December 01, 2009

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    This was delicious for Thanksgiving appetizer! I used one puff pastry and wrapped it around to the top and then used another sheet to cut out a flat circle to make the top pretty. I added leaves that I cut out from the remaining pastry. I baked it considerably longer than it said to and it could have gone a bit longer, but was delicious! Even the picky eaters enjoyed this and kept talking about it! Delicious! I served with sliced apples and several types of crackers.

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  • on November 25, 2009

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    I've always been an American/Cheddar cheese person, never really tried other cheeses until I met my Mother In Law. She makes this recipe once/twice a year and the first time I tried it I was hooked!! This year I have decided that I am going to try my hand at making it, can't wait to dig in!! Thank you for a wonderful recipe Paula!!

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  • on November 23, 2009

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    This recipe was SUPER easy! I used Pillsbury Crescent Rolls (Big & Buttery... they're 50% larger than the regular ones...6 rolls to a pack. To make the recipe even easier, I cut up the brie in 6 pcs (after removing the rind and then put the walnuts & sugar on top of each. Then I folded up each pastry, pinching the tops... don't worry if they don't look attractive when you close them up... they'll look great when you take them out of the oven and taste even better once you bite into them! They are like little treasures melting in your mouth! EVERYONE loved them... young and old! They are scrumptious! I have also used camembert, and it is FANTASTIC!! OH SO GOOD! A MUST FOR THE HOLIDAY SEASON GET TOGETHERS... OK, FOR ANY GET TOGETHER! I love stuff that's easy to make and tastes so good!! You HAVE to try this!! You'll be glad you did!

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  • on November 15, 2009

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    I have made this recipe so many times. Every time I make it, I am asked for the recipe. I add cranraisins with the nuts and a little vanilla. I cut my brie in half and pour half of the mixture on top of the first layer and either use apricot preserves or chopped up (drained canned apricots on top of that and then place the second layer of cheese on top of that and pour the other half of the nut mixture on top of that. Don't forget the brown sugar. If I am having a large group, I buy the large wheel of brie and just double the recipe and use two sheets of puff pastry. I also make a version where I make a caramel/praline sauce to pour around the baked brie. It taste so good that people want to use a spoon just to eat the sauce. Just make sure your puff pastry is well sealed so it won't leak. I bake it on parchment paper. Such a versatile recipe.

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  • on November 10, 2009

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    I do a similar appy...use the pastry cut into smaller pieces. Cut you brie wheels into smaller wedges....place a wedge, top with raspberry preserves and walnuts....seal the pastry....if entertaining right away, bake them off....I tend to use one for a small gathering and freeze the rest triple wrapped. Thaw overnight in the frig and bake when you need it. This saves money and time. I love Paula and most of what she does, but like most TV cooks, they have to realize that not all items are available everywhere. Paula sometimes says, this is available in your store...I have gone out as far as 100 miles looking for some items (incl. Milwaukee, Chicago metro, etc. and some things just aren't available

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  • on August 09, 2009

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    I have made this countless times with all differnt types of cheese. My personal fav is havarti. Love to serve it on side of tomato sauce for dipping.

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