Honey Brie Spread Recipe

I made this as an appetizer for Valentines Day. I modified it a teeny bit as I used a smaller Brie wheel and sliced it in half spreading apricot preserves and pecans in the middle. Wrapped in 8 oz pkg of the crescent roll, gave it a egg wash, and baked it for 15 minutes, THEN added the honey and pecans to the top and baked it for another 15 minutes. I served it with sliced granny smith apples and seedless green grapes & wheat crackers. My Date went nuts over it. I have never seen him dive into something like he did this. Easy to prepare, makes a beautiful presentation, and is unbelievably good. I will be keeping this recipe.

The flavor is outstanding, but I wish I’d followed other suggestions, as I may never get the honey/dough combination out of our pottery dish designed for baked Brie! Also, it was way too much for a party of 9 (I should’ve realized that.). Next time I will: Use a small wheel of Brie. Form the crescent rolls into a ball and roll into a circle. Pre-toast roughly chopped pecans a little and put both the honey and pecans into the center, then top with the Brie and wrap the dough and seal tightly. Place seam side down on a parchment lined cookie sheet, brush with egg wash and bake to a light golden brown. Transfer to serving dish for serving.

This was a big hit with my family. I too tweaked the recipe. I added 1 T pineapple preserves in the middle of the cheese wheel that I sliced in half. I also added pecans, coconut, and 1 T honey in the middle. I baked it for 15 minutes then added a honey pineapple blend (2T of each) and topped it with toasted coconut and pecans. Then I baked it for another 15 minutes. Let it cool and eat wit a dollop of vanilla ice cream. So, so tasty.

This was the appetizer for our Valentine's Day dinner. I omitted the pecans & put honey on the brie before wrapping it in the dough. Will not bake with the honey drizzled on the outside, it just burns in the bottom of the dish. I used less honey, but I will put on the brie before wrapping in the dough and drizzle honey on the outside either after it has finished cooking or in the last 5-10 min. Tasted very good served with slices of Granny Smith apples. Marries well with the honey and brie taste.

So good! I will definitely make this again. I paired it with sautéed pork belly, bacon/onion jelly, green apple slices and sesame water crackers; along with a nice cabernet. I used a triple cheese brie wedge from Trader Joe's, wrapped in crescent roll, used about half the recommended honey, half the pecans and baked in a 6x9 pan. Excellent!

I loved the combination of flavored in this recipe. The first time I made this the honey started to burn and cheese sort of leaked from dough. I made again and buttered a tart pan and pieced the dough together well. I sliced the Brie and layered it across the bottom and then poured on the honey and almonds and baked. It came out beautiful.

Seriously good, even better than expected.

I followed a reviewer's suggested and put the honey on top of the cheese, inside the dough, before I baked it. I brushed the dough with milk to make it shiny, then baked 15 minutes, put the pecans on top and added a little bit more of honey on the outside. It was really yummy and my book club devoured it!! A keeper.

So easy to make and everyone was so impressed. I used my own pastry, and omitted the nuts as I had none. I've made this twice now. The first time, I put the honey on the top, and it ran down the sides and burned the pan, the second time, I put the honey on the inside, and it worked much better. Stayed in the dough and tasted yummy.

An easy and impressive appetizer for parties. Put the honey & pecans on after the phyllo & cheese has finished baking to prevent burning. You don't need as much honey as called for - just drizzle to your taste. Serve with thinly sliced pears & rosemary-raisin Lesley Stowe crisps & this dish will disappear!

I made it with phyllo dough I had left over. It was great

Didn’t care for. The dough didn’t add any thing,

I used a 8" round pan. At around 28 minutes, the honey overflowed and burned in my oven which filled my oven with smoke. This was too sweet for me even with the honey that overflowed into my oven.

I made it with phyllo dough I had left over. It was great

I made this for Thanksgiving and everyone loved it! I used honey and pecans. I put some honey and pecans on top of the Brie and then some more on top of the pastry. I brushed some egg yolk on top of the pastry as well. It came out very brown on top so I probably should have covered it but it was still very good. I thought my brother-in-law was going to eat the whole thing!

It's really yummy! I agree with the other reviewer who said that the honey should be put on the inside. It's much better.

Yum! I made this to see if it was good enough to bring to a thanksgiving lunch. Wowwww I was amazed at how delicious it was! I had habanero honey I was going to use but decided to use my homemade jalapeño jelly instead and it will wow your taste buds! I was pleasantly surprised how well all of the flavors blended together.

Super Yummy! I made this for Thanksgiving. It was a great table centerpiece for appetizers. Served with wheat thins but would have been great with warm pita.

Very good, will make again

7/30/11 Not too many people cared for this at our family get-together in Prior Lake, MN. I want to try the recipe again but with a thinner layer of brie. I like brie, but the recipe called for a thicker slab. I will also add honey with the cheese inside the bread. I will definitely try this again, as I think it has great possibilities.