Phyllo-Wrapped Brie with Almonds

I completely changed this recipe. Instead of almonds, I used cranberries and instead of mustard, I coated the brie with honey. It turned out absolutely amazing!

This is a favorite for all family gatherings… I for go the the herbs and add minced garlic….. I’ve even changed it up with cranberries…… This is one of the best ideas ever!!!!!!!!

I think it is wonderful that Sandra works to provide easy to make recipe. In our busy lives, her shortcuts are a blessing.

To that one person who gives the bad reviews, why not visit someone else’s site? You are obvious in showing it is the same person, as your reviews are always ‘grouped together one after the other’. I’ve seen it in lots of her recipe reviews, the SAME never have anything nice to say negative person. Always anonymous too.. Like you have a PERSONAL GRUDGE against her. So go visit Paula for awhile, or Giada. Tired of seeing your mean spirited reviews! WE GET IT that you either don’t like her or her recipes. So do us all a favor and find a new person to bug with your never have anything nice to say attitude…

A recipe is nothing more then a blueprint, as each of us with our various tastes will tweak it here and there. I start tweaking the second I read a recipe, to make it what our taste buds will like. In doing so, we have altered it and may have very well removed the elements that the original poster found to work. Remember that when reviewing a recipe. It might not be her recipe that didn’t work, but our additions…

Thanks again Sandra for making our time in the kitchen faster and much easier!

This is also good using her method, minus the herbs and mustard, but with apricot preserves and served with apples for dipping! Something unusual to take for an appetizer!

Although not generally a fan of Sandra Lee’s recipes, I was looking for a quick way to use up some “odds and ends”. I tried the phyllo, cream cheese, raspberry preserves and chopped pecans using her method. It was fabulous. I broiled for the last minute or so to get the top brown without the bottom burning, and sprinkled sugar on top before baking since it was sweet. Three sheets of the dough is enough – I used five and will cut back next time as the crust was a bit too thick.

I made this back for a 4th of July picnic, because the hostess wanted an appetizer. This was everyone’s favorite and it got rave reviews from the crowd. I am now making it again for Thanksgiving. Thank you Sandra, it’s a real hit.

This was okay as written. Being aware of my personal tastes (what a novelty! I left out the mustard and herbs and replaced with fig preserves as I prefer a sweeter flavor with Brie rather than savory. I liked it with the almonds. Very good. The idea of dusting the phyllo with powdered sugar is repugnant though.

I have tried this recipe from many chefs and this is the easiest and fastest without giving up presentation or flavor.

I was cautious with mustard and herbs because of other reviews. It was beyond delicious, and super easy. Will make for all company I want to impress!

Phyllo is sometimes difficult to handle, however with Sandra’s directions it is simple! Very good. I have made this for many parties and get compliments on it every time!