2 Reviews
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bluejeanbaby07 on 8.17.2011
This is always a favorite! I like to use raspberry instead of apricot, and sometimes I use herbs instead of the jam for a more savory flavor. Any way you have it, its awesome!
B'Alayne on 3.3.2011
I’ve made this countless times, now and can’t thank you enough. SO simple, SO pretty, and SO delicious. Always a crowd pleaser pre-meal or for parties. A few times I’ve cooked the dough for a min or two by itself before adding jam and brie, so the bottom doesn’t stay soggy, and definitely need to seal the creases very well so as not to let any jam run and burn.
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jenng on 1.18.2010
As soneone had suggested I sliced the brie in half and spread raspberry jam in the middle and more on the top then baked…..SOOOOOO yummy. Next time I will add more jam though. Thanks
swedieinsc on 11.7.2009
I made this last weekend for a party at my neighbors’. I made three small ones. One with basil pesto, one with strawberry jam and one with peach jam. WOW!
All of them were so good, but in different ways.
Great recipe that I will definitely make again!
gretchen nation on 11.1.2009
I’ve made this with frozen puff pastry, but will have to give the crescent rolls a try – this is also good with a layer of perserves spread inside the brie (sliced in half like a layer cake) then another layer on top before you encase it.
tcannon on 11.1.2009
This was fantastic!! Absolutely amazing! Next time I’m going to try kaycarrasco’s idea and use the “wee brie”. Thanks for sharing.
kaycarrasco on 10.29.2009
I made this last night, though slightly modified. I could not find a single large chunk of brie and so, using the small wedges (“Wee Brie”–they are so cute!), made several individual-sized baked bries. They turned out *great*. Which also handily answers the “how to serve” question: Just pick one up and nom-nom-nom!