On my typical Sunday, I stay at home relax and bake. Monday, I bring whatever I make to work and share with my coworkers. I call it Fancy Monday. Thanks for your wonderful recipes and precious time. :)
Beth, one of my very favorite thing about most of your recipes is that the baking time is usually no longer than 30 min. That makes a BIG difference in a busy day!!! Thank you for your posts! Pinterest gets old and tolling sometimes and your fresh, fast and easy ideas have made a big difference for me and my kitchen.
Finally, I find a cooking channel that has recipes that are easy to do and that have a beautiful composition. Beth, thank you for sharing your coking secrets!
Thank you for the tip on where you get your puff pastry. I made baked brie as one of the appetizers for my son's birthday party today and it was well-received!
Tried it yesterday. Did exactly what she said. It was easy and it was great. Thanks for the recipe!!! Only thing is I did 3 automatically, but only had 10 people so could have almost gotten away with one. It's good but people don't seem to devour it so I would err on having less than more. Also got the Pepperidge Farms puff pastry and it worked well. No fig jam, so just did strawberry preserves, walnut and honey, and apricot and walnuts 'cause I like nuts...a lot! but it was great. Oh, yeah, it took about 20 minutes and not 25 minutes to cook in my oven. But that extra five minutes opened up one of the Brie's and leaked cheese all over the pan, but it still came out well.
Marilou Recacho I know! That's my biggest regret with this video! It was getting so late in the day, and we were losing the light, and I had one more video to shoot, so we didn't take the time to cut it! :( so sorry about that!
Beth, this looks absolutely mouth-watering! And I have to say, you look SO much like your mother, the resemblance is really striking. You're both absolutely lovely, of course :)
I had this last night at a party. Everyone loved it . I came on youtube to find out how to make it, she served it with a nice crisp bread. If you like cheese you'll love this. I see a lot of variations for it.
Beth, If it seems like I have a party to go to everyday, well I’ve had three this week. The Brie braid was so successful that I tried the whole baked Brie with apricot preserves and pecans. My cut out was a Santa boot. Thanks for helping me through the holiday season with yummy ideas for food people love. You are the best!
I know it's the biggest regret of this video! It was one of my earlier videos shot and I was still learning the ropes :) Next time I will show you what it's like inside for sure! Gooey and delicious :)
Yes, all the cheese here is SO expensive! When we have friends and family come over from France and see how much a log of chevre is or a basic Camembert, that can't believe it. We just don't eat it as much here as you do in France. I think if more people did (outside of special occasions) the costs would go down :) So glad you are liking the channel!
Oh yes that would be good, I just might be afraid that pouring the hot honey and walnuts on the brie would cause it to start melting, and also be a bit too warm for the puff pastry. That stuff is temperamental LOL! And has to be cold when you bake it or it won't keep its shape or puff up :) And yes you are so right I should have cut into it! I thought the same thing after watching it as well :) Next time for sure
Love it! I normally make this without the fillings and serve it with toasted baguette slices and sliced apples. It's usually a big hit. This year I was thinking about serving it some preserves and nuts on the side. Never thought about using them as fillings. Thanks for the idea! :)
Oh yes! That would be a great idea! I would bake them at the same temp, but maybe only for 10-12 mins. Just keep an eye on them, you want to pull them out once they turn golden brown and puffed up. Let me know how they turn out? Great idea! :)
Hi Beth, I just love this idea for an appetizer platter. I'm catering a party next weekend and want to make this exactly as shown. A couple questions... when serving, how does it come out? Do the guests slice it? Does the brie adhere to the puff pastry? Also, what happens to the rind when it bakes? Thanks in advance and thank you for a very exciting recipe for entertaining (ps... you look like your mom!) Happy holidays!
I make these ALL the time! I have people and family that prefer raspberry jam, not apricot so I make mini ones for everyone c: We eat them straight out of the oven because they are SO good all warm and gooey.
Hmmm, I'm not sure how that would taste? Since wonton wrappers tend to get hard if baked. This might sound really decadent but I can't help but think of slicing a little wedge of cheese, tighten in a wonton wrapper and then deep fry? Whoah that would probably be really good! And then use the jams, thinned with a little water as a dipping sauce. :)
i am so glad i came across this! i ate this at a wine tasting and tried to make it. unfortunately, i couldnt find a good video/recipe at the time. thank you!!!
Ha! Yes I look a lot like Mom, with Dad's coloring :) The perfect mix! OK, so Guest slice off little wedges, like a pie. You should get about 8-10 wedges out of a 4-5 inch wheel. It's the kind of thing they cut as they go, "self serve". The rind is fine, it's perfectly edible and softens when bakes. The cheese does adhere to the pastry, but creates a little air pocket in between. Hope that helps? Good luck with the party!
Yes of course, it's through this type of feedback that I'll come to understand what ingredients are universal. I thought puff pastry would fall into that category :) But good to know that may not be available everywhere!
Brie cheese is a type of French cheese that is soft and runny, it's mild in flavor and pairs beautifully with sweet things like raisins, or other fruits :)
I know, I thought the same thing after I saw this! LOL! Sometimes when we shoot we are on such a tight schedule (since we shoot 5 recipes a day) that it's easy to over look details like this! Definitely next time!
OK, the tricky thing about puff pastry is that it really needs to be baked at a high temp in order to puff up. 325 I don't think would do the trick. BUT, what you could do is bake your baked brie at the right temp. Let it sit out at room temp (but no more than 1 hour) and then pop it in the 325 oven with the turkey, just for about 10 mins to warm up. But not longer or the pastry might burn and over cook. Hope that helps? :)
Hey Beth! I was wondering if I could cut the brie up into smaller chunks and wrap them up individually with puffed pastry to make them into finger food? And how long should I bake it for if I did that? :) Thanks! Love your videos so much!
Haha I know I'm lucky :) I'll definitely try this then! Thanks a lot, and pleaase keep doing these videos, you explain the steps very well and it seems really easy to do your recipes ;) From France with love!
Mais oui! That one is on the agenda for Valentines Day :) So many people want to know how to make those, and they are so pretty to give to a loved one. So yes look for that video in early Feb! Stay tuned! And thanks for your sweet comments! :)
Beth, I love your videos and recipes, love the authenticity of your French ones especially. Is it camembert that you used in this recipe? I think that's what I'll use when making this, a whole Brie piece would be too big.
Aw thanks. As my channel grows, we'll be able to produce more videos. But for now we are committed to 1 x a week :) And you can always catch me on KinCommunity too!
Hi Beth I love your channel :3 I was just wondering what does Brie taste like, is it a strong cheese?? I've never had it and I'm just curious if id like it or not :)
I made this all the time in the 80’s. I don’t know why I stopped. I topped it with chopped mushrooms, scallions, garlic, and a bit of wine, then I covered it with puff pastry made with butter, from a store that closed years ago. It was gorgeous.
Ha yes. People say I'm My Mom, with my Dad's coloring! LOL! That's genetics for you! So glad you are enjoying the videos, and the channel! :) Happy New Year! Beth
Hi Beth, I'd love to make this for my Christmas dinner, but I'm having some trouble with oven space. Would it be okay to bake this at 325 but for a longer period of time (I'd like to bake it at the same time that I bake my turkey)? Thanks!
Sure, it's called Pate Feuilletee (essentially "sheets of Pastry") You can find it already prepared in the grocery stores typically near where they sell the pre-made pie doughs...which are so good in France! Sigh...so jealous :)
Sure you would just add the filling, wrap it in the pastry. Then store on a plate well covered with foil. The next day, cut your shapes, add egg wash and bake. I wouldn't recco baking it and storing overnight and reheating it since the pastry would then get soggy in the fridge and not be as good :)
On my typical Sunday, I stay at home relax and bake. Monday, I bring whatever I make to work and share with my coworkers. I call it Fancy Monday. Thanks for your wonderful recipes and precious time. :)
Beth, one of my very favorite thing about most of your recipes is that the baking time is usually no longer than 30 min.
That makes a BIG difference in a busy day!!! Thank you for your posts!
Pinterest gets old and tolling sometimes and your fresh, fast and easy ideas have made a big difference for me and my kitchen.
Finally, I find a cooking channel that has recipes that are easy to do and that have a beautiful composition. Beth, thank you for sharing your coking secrets!
Thank you for the tip on where you get your puff pastry. I made baked brie as one of the appetizers for my son's birthday party today and it was well-received!
All of her recipes are so classy!!
Tried it yesterday. Did exactly what she said. It was easy and it was great. Thanks for the recipe!!! Only thing is I did 3 automatically, but only had 10 people so could have almost gotten away with one. It's good but people don't seem to devour it so I would err on having less than more. Also got the Pepperidge Farms puff pastry and it worked well. No fig jam, so just did strawberry preserves, walnut and honey, and apricot and walnuts 'cause I like nuts...a lot! but it was great. Oh, yeah, it took about 20 minutes and not 25 minutes to cook in my oven. But that extra five minutes opened up one of the Brie's and leaked cheese all over the pan, but it still came out well.
Aw so glad to hear that! Yes I try to make the recipes easy and quick! As a busy Mom of 2 small children that's the only way it works for me too! :)
I found this channel today and I've already watched so many episodes! Everything looks so delicious and I cannot wait to try some for myself.
beth you are the best chef in the whole wide world
Looks so yummy! Although I wanted to see inside of it!
Marilou Recacho I know! That's my biggest regret with this video! It was getting so late in the day, and we were losing the light, and I had one more video to shoot, so we didn't take the time to cut it! :( so sorry about that!
Oh there's nothing to be sorry about. This video sold me anyways hehe. Making this today. =) Thanks for sharing your yummy recipes.
Beth, this looks absolutely mouth-watering! And I have to say, you look SO much like your mother, the resemblance is really striking. You're both absolutely lovely, of course :)
Yeah! So glad to hear that! Guests are always impressed by this one! :)
It is a soft, creamy French cheese. So delicious!
Exactly, and everybody loves it! Perfect crowd pleaser
I had this last night at a party. Everyone loved it . I came on youtube to find out how to make it, she served it with a nice crisp bread. If you like cheese you'll love this. I see a lot of variations for it.
This was fantastic, thank you Beth
I was waiting the hole video to see the inside of the brie!! They look awesome!
Yeah! Glad to hear it! And it's a great app for year round because you can switch out the shapes to suit the holiday or occasion :)
Beth, If it seems like I have a party to go to everyday, well I’ve had three this week. The Brie braid was so successful that I tried the whole baked Brie with apricot preserves and pecans. My cut out was a Santa boot. Thanks for helping me through the holiday season with yummy ideas for food people love. You are the best!
YAY! So glad to hear they have been a success! Love the idea of the Santa Boot :) How cute! Happy Holidays to you too!!
Love it
I know it's the biggest regret of this video! It was one of my earlier videos shot and I was still learning the ropes :) Next time I will show you what it's like inside for sure! Gooey and delicious :)
Yes, all the cheese here is SO expensive! When we have friends and family come over from France and see how much a log of chevre is or a basic Camembert, that can't believe it. We just don't eat it as much here as you do in France. I think if more people did (outside of special occasions) the costs would go down :) So glad you are liking the channel!
made this for an app. and it was a huge hit!!! thanks beth!
Amei , muito lindo, parabéns
looks amazing, you are so good at cooking and presentation Beth!
Making this tomorrow for my husband and I can't wait. Thanks Beth. Love Marina from Newcastle Upon Tyne England xxx
Aw thanks :) Appreciate the support! :)
Wow, I actually made the same thing last week but with a savory pepper specialty from the Balkans. Tastes great!! I'll try the sweet version..
Pears, fig, and honey. Delicious ❤
Oh yes that would be good, I just might be afraid that pouring the hot honey and walnuts on the brie would cause it to start melting, and also be a bit too warm for the puff pastry. That stuff is temperamental LOL! And has to be cold when you bake it or it won't keep its shape or puff up :) And yes you are so right I should have cut into it! I thought the same thing after watching it as well :) Next time for sure
These turned out amazing! They're so cute and sooo delicious. [: Thanks Beth!
Love it! I normally make this without the fillings and serve it with toasted baguette slices and sliced apples. It's usually a big hit. This year I was thinking about serving it some preserves and nuts on the side. Never thought about using them as fillings. Thanks for the idea! :)
Aw that's so sweet. Mom will be happy to hear that for sure :)
Oh yes! That would be a great idea! I would bake them at the same temp, but maybe only for 10-12 mins. Just keep an eye on them, you want to pull them out once they turn golden brown and puffed up. Let me know how they turn out? Great idea! :)
Hi Beth, I just love this idea for an appetizer platter. I'm catering a party next weekend and want to make this exactly as shown. A couple questions... when serving, how does it come out? Do the guests slice it? Does the brie adhere to the puff pastry? Also, what happens to the rind when it bakes? Thanks in advance and thank you for a very exciting recipe for entertaining (ps... you look like your mom!) Happy holidays!
Sounds delicious!!! Heaven in the mouth!!! Will try these soon
No you are right :) Good eye! It is actually a Camembert, but we Americans use both cheeses pretty interchangeably. :)
This was a delicious appetizer. Thank you so much!!!
I make these ALL the time! I have people and family that prefer raspberry jam, not apricot so I make mini ones for everyone c: We eat them straight out of the oven because they are SO good all warm and gooey.
Hmmm, I'm not sure how that would taste? Since wonton wrappers tend to get hard if baked. This might sound really decadent but I can't help but think of slicing a little wedge of cheese, tighten in a wonton wrapper and then deep fry? Whoah that would probably be really good! And then use the jams, thinned with a little water as a dipping sauce. :)
i am so glad i came across this! i ate this at a wine tasting and tried to make it. unfortunately, i couldnt find a good video/recipe at the time.
thank you!!!
I wanted to see the inside slice
me too
Me too!
Me too!
Great recipe... Have a party on 15 th and I am going to give it a try! I love Brie!
Ha! Yes I look a lot like Mom, with Dad's coloring :) The perfect mix! OK, so Guest slice off little wedges, like a pie. You should get about 8-10 wedges out of a 4-5 inch wheel. It's the kind of thing they cut as they go, "self serve". The rind is fine, it's perfectly edible and softens when bakes. The cheese does adhere to the pastry, but creates a little air pocket in between. Hope that helps? Good luck with the party!
That looks so delicious! 😋
me too! I love her videos!
Thank you ….love brie
Oh that is a great idea! LOVE that! :)
Yes of course. I'd go with raspberry :) Enjoy!
Yes of course, it's through this type of feedback that I'll come to understand what ingredients are universal. I thought puff pastry would fall into that category :) But good to know that may not be available everywhere!
No it's not too strong, it's pretty mild in fact. It's creamy and gooey and really delicious!
Beth, I love your recipes! thanks for sharing & looking forward to more!
I just had this on Labor day at a friends house, it was delicious.
thank you so much Beth like always wonderful and yummy recipes :)
Thank you for this recipe,I'll try it!
Yeah! Love hearing that :) So glad it was a hit! :)
Brie cheese is a type of French cheese that is soft and runny, it's mild in flavor and pairs beautifully with sweet things like raisins, or other fruits :)
Aw you bet! And WELCOME to the channel! I'm so glad you found me :)
This is amazing! Thanks, Beth! :)
Love it-great presentation-easy and I like the raisin bread toasted idea! What a great job-I subscribed-you are really terrific-thank you!
aww thank you :) I'm so glad you enjoyed the video! Hope you enjoy the brie! It's a tasty one! :)
I know, I thought the same thing after I saw this! LOL! Sometimes when we shoot we are on such a tight schedule (since we shoot 5 recipes a day) that it's easy to over look details like this! Definitely next time!
I agree!
Can not wait to try it)))
That helps a lot - thanks Beth for being so awesome. I'm going to try all three - will take pictures and share :-)
Wow you look like your mom! These are beautiful and they look delicious!
I love the s'more pie it is really good
Oh now that is a brilliant idea! Yes! That would be great! :)
Sounds easy... I can do this... Thanks.
OK, the tricky thing about puff pastry is that it really needs to be baked at a high temp in order to puff up. 325 I don't think would do the trick. BUT, what you could do is bake your baked brie at the right temp. Let it sit out at room temp (but no more than 1 hour) and then pop it in the 325 oven with the turkey, just for about 10 mins to warm up. But not longer or the pastry might burn and over cook. Hope that helps? :)
love it!!!
Hey Beth! I was wondering if I could cut the brie up into smaller chunks and wrap them up individually with puffed pastry to make them into finger food? And how long should I bake it for if I did that? :) Thanks! Love your videos so much!
yeah, that's a great idea!
Haha I know I'm lucky :) I'll definitely try this then! Thanks a lot, and pleaase keep doing these videos, you explain the steps very well and it seems really easy to do your recipes ;)
From France with love!
This. Looks. DIVINE!!! Definitely going to be part of my Christmas dinner. Could I substitute grape jelly or raspberry jam for apricot?
Mais oui! That one is on the agenda for Valentines Day :) So many people want to know how to make those, and they are so pretty to give to a loved one. So yes look for that video in early Feb! Stay tuned! And thanks for your sweet comments! :)
You could actually place some diced black forest ham on top, instead of the jam, for a savory twist. That would be delicious too!
I love love love your videos! :)
Aw thanks for that :) You're too kind!
Beth, I love your videos and recipes, love the authenticity of your French ones especially. Is it camembert that you used in this recipe? I think that's what I'll use when making this, a whole Brie piece would be too big.
Aw thanks :)
Aw thanks. As my channel grows, we'll be able to produce more videos. But for now we are committed to 1 x a week :) And you can always catch me on KinCommunity too!
You can fry the grapes in honey as well- very nice!!!
Hi Beth I love your channel :3 I was just wondering what does Brie taste like, is it a strong cheese?? I've never had it and I'm just curious if id like it or not :)
I especially like the gravy with curry powder I made it before
Hi Beth! How would you cut the brie after it's done cooling?
I made this all the time in the 80’s. I don’t know why I stopped. I topped it with chopped mushrooms, scallions, garlic, and a bit of wine, then I covered it with puff pastry made with butter, from a store that closed years ago. It was gorgeous.
Oh that sounds so good with all those savory ingredients! I'm going to try that! :)
Ha yes. People say I'm My Mom, with my Dad's coloring! LOL! That's genetics for you! So glad you are enjoying the videos, and the channel! :) Happy New Year! Beth
A woman after my heart....you are just so classy. Love this very much. Must try some time. Thanks love...😅
i love this !! and good lord you look just like your mom xD
thanks beth i really love you ans your awesome channel
Aw glad you think so! LOL! :)
I think i LOVE you. How amazing is this!!!
What would you suggest for a savory option?
Hi Beth, I'd love to make this for my Christmas dinner, but I'm having some trouble with oven space. Would it be okay to bake this at 325 but for a longer period of time (I'd like to bake it at the same time that I bake my turkey)? Thanks!
Sure, it's called Pate Feuilletee (essentially "sheets of Pastry") You can find it already prepared in the grocery stores typically near where they sell the pre-made pie doughs...which are so good in France! Sigh...so jealous :)
Try adding pine nuts, those go so well with brie.
Yummy!!!
Yeah! So glad you found me :)
Sure you would just add the filling, wrap it in the pastry. Then store on a plate well covered with foil. The next day, cut your shapes, add egg wash and bake. I wouldn't recco baking it and storing overnight and reheating it since the pastry would then get soggy in the fridge and not be as good :)
Oh yes those are my favorite types of recipes "Minimum effort for Maximum impact"! LOL! great with a nice port too!! :) Enjoy!
YUMM!!!!