Pastry-Wrapped Brie With Raspberries

I have made this several times.. always use tons of pepper rosemary (fresh if u have it, actually makes a difference). Have omitted the frozen raspberries when I don't have, but a good jam is required. Also - make sure the brie is really cold when u wrap it up in the dough... keeps it from leaking a bit. But some things cannot be helped, so sometime I use a pie plate or a small tin rather than a making sheet, so I don't lose any of the leaking goodness. Also - like a previous reviewer, I have used both pastry and pie dough.. whatever I have on hand. Bring to a party and a guaranteed empty plate home.

• adamico7

• NJ

• 11/3/2014

My recipe does NOT say how much pepper - (or what kind). And some comments say to DOUBLE that amount. Makes it DIFFICULT!!!

• potluckgroupie

• Oceanside, Calif.

• 8/13/2014

I have been making this for years, it's a crowd favorite. My advice, double the rosemary and pepper, add walnuts, and get a quality raspberry jam. Yum!

• cayo1121

• New York, NY

• 3/28/2014

I was afraid people would be bored with baked brie at this point, but I needn't have worried. I used raspberry jalapeno jam, lots of pepper, and doubled the rosemary.

• renee_ozer

• Colorado Springs, CO

• 12/23/2013

I got great raves from my friends about this recipe when I made it for a holiday party. Then I was asked to bring it to a friends 50th birthday and it was a hit. I used slightly less jam and berries and a little more rosemary. I always brush the puff pastry with egg so it comes out super crispy and golden brown. It's beautiful served with a few fresh raspberries on top!

• jkrautz

• Tucson, AZ

• 8/4/2013

Absolutely love this recipe. I always substitute a pie crust for the puff pastry. Just roll it out and fold it over the Brie. I use a small cookie cutter with any extra to add stars, hearts, leaves or whatever is appropriate. Use the egg to add them to the top. Gorgeous and delicious! The are never any leftovers.

• LindaBH

• Sykesville, MD

• 1/12/2013

Easy to make. I was worried it woud be too sweet so I adjusted the recipe. I used 1/4 cup raspberry preserves, 1 cup fresh raspberries, 2 teaspoons minced fresh rosemary and a fair amount of black pepper - still way to sweet. Overall a big disappointment.

• schoeffler

• The Fingerlakes

• 12/21/2012

An absolutely great dish. Everyone raved about this. I used enough raspberry preserve to cover the top, used dried rosemary, and added crushed almonds. One of the best dishes that I have made.

• merolda

• Mahwah, NJ

• 10/7/2012

This is a great go to recipe when entertaining - the pepper is an interesting ingredient but works well in this recipe.

• Anonymous

• Spfld, IL.

• 10/1/2012

I didn't have any raspberry preserves or raspberries, so I made this with apricot preserves. Everyone loved it! I'll definitely make it again with the apricot preserves. I might try raspberries someday, but I find it hard to imagine that it's better than the apricots.

• beckerm

• Murrieta, CA

• 1/13/2012

This is the first time I have found that my experience was significantly different from other reviewers. I agree with a cook from Santa Monica below, it was way too sweet and a waste of good cheese. I have made baked Brie before and I think the half cup called for is just way too much.

• Anonymous

• Folsom

• 12/20/2011

Wow, so easy and yummy! The fresh rosemary really makes it a notch better than your typical pastry-wrapped brie.

• ktbrk

• Washington, DC

• 1/21/2011

I mentioned in my review below that I had not used the fresh fruit in this recipe. Mistake! Now that I've tried it with the fruit, it's even more spectacular. Every time I bring this to a party I get requests for the recipe. This time I used the W.D. Smith peach mango preserves and put diced fresh peaches in with it. I also added lots more rosemary. This will be a favorite forever -- so easy.

• Anonymous

• Lake Wylie, SC

• 9/18/2010

I tried this recipe because of all the great reviews, and have never been so disappointed in my life. This was a sickly sweet, waste of delicious cheese.

• Anonymous

• Santa Monica

• 9/6/2010

found a 16 ounce brie. Made it early in the day and refrigerated till night. Took out to room temp before cooking. Was the best brie ever.

• lorianneg

• Woodbury, NY Lori

• 6/14/2010