mmmm Judy, that looks delicious! Do you think it would work Ok if I left the rind on? (I like it!). I’m going to give it a try this week!
Best wishes,
Helen
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katiesmimisays
I also make this recipe, but I also add some seedless Raspberry preserves and sliced almonds on top of the brie. Then I add the puff pastry. Everyone always asks for more.
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Judy in Michigansays
I’ve done almost the same thing as katiesmimi but I used cranberry relish. Yummy and so easy to prepare.
I like the rind also. And I’m also thinking this would be something fun for Easter “grazing”. What a timely suggestion! Can’t wait to try this, as I know it will be wonderful — I can taste it already!
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Gailsays
Hi Judy, I’ve had this with a tbsp of hot red pepper jelly on the Brie before covering with pastry…hits the spot….mmmmm really good.
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Darlene Ssays
Judy, I’ve never tried this, but you’ve piqued my interest enough to try it soon. I think I might like it with some preserves on top too. Thanks for the visual and recipe.!
This used to be one of my favorite things to eat… but I stopped making it. I simply cannot sit down anywhere near Brie and not eat it all….every last bite of it. ESPECIALLY when there’s pastry wrapped around it. LOL I’m weird… the rind is my favorite part.
I love baked Brie! When the brie bakes, it does change the texture of the cheese and it even tastes different when it has been refrigerated after baking, compared to an unbaked brie. Even the rind tastes different after it is cooked.
I have used the refrigerated dough (like Pillsbury cresent rolls), lay it out, pinch together the perferations, put the brie in the center and form the dough around. It works in a pinch!
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Ida says
I’ve been looking for something special to serve at Easter. This may just be it. I’ll add some tart Granny Smith apples and yum! 🙂
Thanks, Judy!
Ida
Helen in Switzerland says
mmmm Judy, that looks delicious! Do you think it would work Ok if I left the rind on? (I like it!). I’m going to give it a try this week!
Best wishes,
Helen
katiesmimi says
I also make this recipe, but I also add some seedless Raspberry preserves and sliced almonds on top of the brie. Then I add the puff pastry. Everyone always asks for more.
Judy in Michigan says
I’ve done almost the same thing as katiesmimi but I used cranberry relish. Yummy and so easy to prepare.
Sue H says
I like the rind also. And I’m also thinking this would be something fun for Easter “grazing”. What a timely suggestion! Can’t wait to try this, as I know it will be wonderful — I can taste it already!
Gail says
Hi Judy, I’ve had this with a tbsp of hot red pepper jelly on the Brie before covering with pastry…hits the spot….mmmmm really good.
Darlene S says
Judy, I’ve never tried this, but you’ve piqued my interest enough to try it soon. I think I might like it with some preserves on top too. Thanks for the visual and recipe.!
Mary says
I love baked Brie served with fruit but I’ve never made any at home — it’s so simple I really should do it.
I also love roasted garlic served on fresh bread but have never tried that at home either…..one day I’ll give them both a try.
CJ says
This used to be one of my favorite things to eat… but I stopped making it. I simply cannot sit down anywhere near Brie and not eat it all….every last bite of it. ESPECIALLY when there’s pastry wrapped around it. LOL I’m weird… the rind is my favorite part.
Liz says
I love baked Brie! When the brie bakes, it does change the texture of the cheese and it even tastes different when it has been refrigerated after baking, compared to an unbaked brie. Even the rind tastes different after it is cooked.
I have used the refrigerated dough (like Pillsbury cresent rolls), lay it out, pinch together the perferations, put the brie in the center and form the dough around. It works in a pinch!