Honey Brie Spread

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

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.

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!

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.

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 6×9 pan. Excellent!

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.

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.

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.

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.

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.

I would put the honey and nuts inside next time. However, I thought this tasted fabulous!

So delicious! Will definately make this again and again. I used slivered almonds instead of pecans, but I didn’t like the almonds as much. Thanks for sharing this excellant recipe.

So yummy and easy. I used an 8oz wheel of Brie and half a package of thick & flaky crescents and it was plenty for a small get-together. I don’t think I used all 1.5 cups of honey either – think it would’ve been too sweet. Would give it 5 stars, but it doesn’t reheat all that well (the Brie doesn’t get very soft and the crescent rolls don’t get that flaky crispness once it’s been refrigerated).

Good. Very sweet. Serve as a dessert/Cheese course.

Not a fan….the pecans were very good and the dough tasted very good. There was just an aftertaste that was not good. Maybe my cheese was not good, but we did not like this recipe.

one of the best and easiest appetizers ever! This a keeper! Served with crackers, sliced apples, and sliced pears. I also used pecan pieces instead of pecan halves.

Loved this! I think the honey got a little too dark, but it didn’t impact the taste. We usually make brie with lemon and almonds but this is my new favorite!

OMG! So easy! So delicious! Last night I had unexpected company on their way, so had exactly 30 minutes to come up with a plan to feed them something with a glass of wine (no time to go to the market). I went to my favorite recipe site – allrecipes.com – and did an ‘ingredient search’. I put in ‘brie and crescent rolls’ and got this fantastic recipe. I did follow another reviewer who suggested putting some honey and pecans on top of the brie before wrapping up in the crescent roll, then brushed with egg, drizzled with additional honey, and added additional chopped pecans. This will become a favorite recipe for me, even when I’m not short on time. Thanks, Kim!