I have made this at least 6 times since this video came out. I just get a frozen puff pastry and cut a wedge of brie and everyone who has tried it craves more. This recipe is easy, fun, and super satisfying
Very nice Erin. These would be wonderful with a caramelized onion & herbed cream cheese filling or some BF ham with Gruyere & spicy mustard. A hundred different combos to customize.
Amazing Erin. I managed to get your book and have made a sweet version of these using sweet potato jelly under the Brie. It’s ecstasy wrapped in a little parcel. Thank you so much. You are amazing. Hugs from all of our household here in Melbourne Australia who absolutely love your work, enthusiasm, joy and sense of humour.
These look fantastic! I like bringing baked brie, but it can end up looking weird and sad as it is finished up. I like to do it with fig jam, but the pepper jelly makes for a nice switch up for balancing. Also, can I just say that the air fryer has really made hot baked hors d’œuvres far more manageable? You (or a guest) can make them ahead. Someone gets assigned the role of hot hors d’œuvre master . The air fryer can be set up away from where the cook is getting dinner, meaning a stream of hot treats can head out to the guests without the cook’s timeline being disturbed.
So excited to try these! I pre-ordered your new cookbook, received it, and have marked many recipes to try. This was one of them, for the pepper jelly and brie, as you can imagine. "Savoring Baking" has become my favorite cookbook this year. Thank you, Erin!
Oh, yum. I bought your latest cookbook for a Christmas gift and can't wait to hear how my friend's grandkids like all the new food! I know they will love each and every bite 🙂
Love you, Erin, and love the idea of these. I wish I had the energy to make them for this year's holidays. So many great topping ideas for the brie. I will hold the idea of them and look for the next opportunity when my nervous system is re-regulated to make them. I love you in orange, also!
As always Erin, SIIIIISterchef! You have given me an idea I know my peeps will adore. I am making mine with a truffled brie and manuka honey. I will tag you in the shot!!!!
I finally tried my hand at this. I passed with an 80? I need to have a hands on class so I can get the "feel" of the texture of the butter. The dough consistency looked liked yours, but I think my butter chunk may have been a tad too hard. Anyway, this does make a lot as you said. I made bites, string cheese wraps, a piece of thawed fish (dried), and a poor man's boli. You really made making this NOT so intimidating.
Looks sooooo good. I clicked the puff pastry link here and it’s not working for me 😢. I am sure I can search for it but just thought you should know. 😉
I can't wait till I move to the South-West of the globe because here in Russia/CIS soooooo many ingredients are too expensive&poor in quality or non-existent altogether 😩
This is a lovely idea, however I was having trouble actually watching this video. I found the amount of camera movement in some of the shots a bit distracting (and even dizzying at times).
I have made this at least 6 times since this video came out. I just get a frozen puff pastry and cut a wedge of brie and everyone who has tried it craves more. This recipe is easy, fun, and super satisfying
Erin you are the SAINT of pastry. thank you!
Absolutely love love LOVE Brie so I’m definitely making this sometime!!
Very nice Erin. These would be wonderful with a caramelized onion & herbed cream cheese filling or some BF ham with Gruyere & spicy mustard. A hundred different combos to customize.
That's it! I'm definitely trying your suggestion of BF ham with Gruyere & spicy mustard, oh my goodness major drool factor!
@@logarithmic7😮The e😮😮
I need some nice snacks for my ladies’ knitting crochet group at my new senior apt. This will be perfect. Will need two batches!
I always love Erin's videos. This one looks like an absolute banger, can't wait to try it!
I really think she is one of my most favorite online chefs to watch...
Amazing Erin. I managed to get your book and have made a sweet version of these using sweet potato jelly under the Brie. It’s ecstasy wrapped in a little parcel. Thank you so much. You are amazing. Hugs from all of our household here in Melbourne Australia who absolutely love your work, enthusiasm, joy and sense of humour.
So happy to see your savory offerings, Erin! Thank you:)
These are so delicious and perfect for an easy snack! I love how easy they are to make and they look so appetizing too!
You inspire me to bake with pastry, you are so awesome, thanks!
Love love you Erin your enthusiasm is so contagious can't wait to make these and for sure I am ordering your book.
This will be a holiday smash!!!
These look fantastic! I like bringing baked brie, but it can end up looking weird and sad as it is finished up. I like to do it with fig jam, but the pepper jelly makes for a nice switch up for balancing.
Also, can I just say that the air fryer has really made hot baked hors d’œuvres far more manageable? You (or a guest) can make them ahead. Someone gets assigned the role of hot hors d’œuvre master . The air fryer can be set up away from where the cook is getting dinner, meaning a stream of hot treats can head out to the guests without the cook’s timeline being disturbed.
❤❤❤, happy Holidays and thank you!
Oh my word! These look absolutely scrumptious! Thanks for showing us how to make these - I absolutely have to try them. Happy holidays!
Those tiny wee brie! So cute
Aren't they adorable?
So excited to try these! I pre-ordered your new cookbook, received it, and have marked many recipes to try. This was one of them, for the pepper jelly and brie, as you can imagine. "Savoring Baking" has become my favorite cookbook this year. Thank you, Erin!
Made these twice already - amazing also with onion jam
Thank you, thank you! I just got all my ingredients, can’t wait.
Yummy yummy! Erin, I just love you and all your cooking knowledge!
This looks so delicious 😊
Yes please!
Oh, yum. I bought your latest cookbook for a Christmas gift and can't wait to hear how my friend's grandkids like all the new food! I know they will love each and every bite 🙂
they look so delicious!
Ooo, a perfect recipe to use Rose City Pepperheads jellies! Thank you!!
Those look Delicious!!!❤
I will be making these over the holidays 🇨🇦
These look so delicious! I'm drooling. 😋🤤
Lovely
Love you, Erin, and love the idea of these. I wish I had the energy to make them for this year's holidays. So many great topping ideas for the brie. I will hold the idea of them and look for the next opportunity when my nervous system is re-regulated to make them. I love you in orange, also!
Ooo yummy...thankyou
Wish I could like it twice! ✌
Oh WOW, just Oh WOW!💕
As always Erin, SIIIIISterchef! You have given me an idea I know my peeps will adore. I am making mine with a truffled brie and manuka honey. I will tag you in the shot!!!!
Thank you so much!!😊😊😊😊😊
Yum now I’m hungry 🥳💞
I tried these! They turned out so good! I substituted the brie with some pesto cream cheese filling.
Yummy. Definitely on my list to make. Only cheese I can eat too
brilliant!! thank you Erin!!
Oh YUMMM💖💖💖
I love it when you sing🎤
Erin… you are top dog! savory book, here I come….
Just ordered your book xx
I finally tried my hand at this. I passed with an 80? I need to have a hands on class so I can get the "feel" of the texture of the butter. The dough consistency looked liked yours, but I think my butter chunk may have been a tad too hard. Anyway, this does make a lot as you said. I made bites, string cheese wraps, a piece of thawed fish (dried), and a poor man's boli. You really made making this NOT so intimidating.
Oh snap! What happened to the bake it up a notch intro song? It gets me pumped to get baking! This looked delicious either way.
yum
My family has been making Pepper jelly for years. We have jalapeños on the counter right now for this year's batch
Amazing...
Was wondering if you could teach us how to make filo dough..
So cute and delish looking 😃😋!Can these be frozen and thawed later once assembled?
I recommend getting a dial indicator for precision :)
Right before you egg wash it, I assume you might be able to freeze them if you needed to make them ahead?
How can I get your books?? Lillian from Puerto Rico.
The party will we all want to be invited but we all have different feelings.
Would love to know where that apron is from!?
❤
I want to work on bake it up a notch just in the hopes to get paid in bites
🔝
The bake it up a notch playlist has not been updated since November 11th. Is there a new playlist started ?
Looks sooooo good. I clicked the puff pastry link here and it’s not working for me 😢. I am sure I can search for it but just thought you should know. 😉
Thanks for catching that, Cori! The link is fixed now. Here it is for ease: f52.co/3ElSQzn
😋😙
You had me at Brie….
I can't wait till I move to the South-West of the globe because here in Russia/CIS soooooo many ingredients are too expensive&poor in quality or non-existent altogether 😩
This is a lovely idea, however I was having trouble actually watching this video. I found the amount of camera movement in some of the shots a bit distracting (and even dizzying at times).
That is a ludicrous amount of brie for each piece.
I'd love to make these, but I sadly don't have an oven right now. Can these be made in an air fryer, by chance?