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This is just heavenly. I don't use the almonds, and I spoon plenty of apricot preserves over the brie before wrapping and I think this adds the extra kick it needs. Also, for those of you willin...
This is good, but needs a bit more to it. When I make it, I don't use almonds, but I put chopped sundried tomatoes and lots of crushed garlic and sometimes some capers. Serve with a variety of...
This is just heavenly. I don't use the almonds, and I spoon plenty of apricot preserves over the brie before wrapping and I think this adds the extra kick it needs. Also, for those of you willin...
This is such a great basic recipe for baked brie. There are some other recipes on this site, but this is the most basic. I've added preserves, dried fruits, and different toasted nuts... all wor...
It's essential that you completely enclose the brie in the pastry dough! Mine must have had a small crack or hole...because when it came out of the oven..all of the brie and almonds had made th...
This recipe is fabulous!!! I filled mine with apricot preserves along with the almonds and brushed with egg whites as suggested! Thank you so much to Veronika for the tip on freezing before co...
This is fantastic as a Christmas appetizer. I have made this four times already this month! It is fabulous. I fill the centre with seedless raspberry jam (I put the jam through a sieve) and fres...
This recipe was wonderful with a couple modifications. I mixed the almonds with an apricot/crushed pineapple sauce I made. Then I added a teaspoon of dijon mustard to the sauce. I used reviewer ...
Recipe requests started flowing after the first bite!! I used a 14 oz. round of brie, added 1/2 cup pesto and toasted the almonds. The pastry fit perfectly with the larger round of brie. It was ...