I have made this for years. Good served on apple wedges!

You are a very good teacher and I enjoy your teaching style. Thank you for the great video

That looks so good , and delicious. I love the way you used all of the puffed pastry to decorate . You are a very good teacher Thank you Susan.

Thank you for your help. I'll be making this for my daughter's birthday, today, and we shall appreciate your effort. Great tips.

I'm so happy I found your channel! This baked brie looks delicious and pepper jelly is one of my favorites. Thank you for sharing with us. I'm excited to make this!

A friend made this recipe and shared with me after Thanksgiving. I made it for a Christmas Eve party and it was great.

Oops the crunch was deadly awesome, great for fall weekends. Thank you.

Very nicely done, your videos are so informative. That you Darlin' for sharing

Thanks for the great and easy guide!

Oh my gosh this looks amazing I need to make this!!!

This was an excellent video. You are a wonderful teacher

Nicely done... both the presentation and the recipe. Thank you!

I love all your recipes, I wish you would upload some more :) I think all your Jelly's sound so delicious too !

You make me miss my aunties in Maine. Had one in Old Orchard and 1 in Biddeford and another one up north somewhere…I don’t remember because now I am older than they were at the time…..I am making this at our next gathering.

So easy thank you will be making this for Christmas.

Beautiful kitchen. Nice and easy recipe. Thank you. Mount Vernon WA

Gorgeous and bet it's delicious Thank you

that looks so yummy thanks for sharing

Looks delicious got to try this

Great instructions, thank you!

Love it I will try your recipe thx for sharing

Looks Very Good! TYFS!

Looks awesome

I love this Sandra

I enjoyed that video ,thank you.👏😋❤️

This looks really good. I'm gonna make one.

Found your videos today ...binge watching ..I need more😍

Can’t wait to make this today! Merry Christmas!❤️

Excited I found this site!

I love it

Thank you .. Nice job!

I love Bree and I love the top and so analysts but I will do I'll get a fresh pineapple and slice it and was vanilla and just a little bit of sugar I will cook it down to its like a jam consistency and spread it over the top of my Brie and everyone has a fit over it and I have to have my recipe that was some good crackers it is just delicious and you have to watch it because by the time your main course you will already be full from eating the brie cheese when the pineapple topping

Looks delicious

Thanks Sandra

That looks amazing!

Lovely. It looks like a little pumpkin!!

May I use a string to cut the brie across into two circles and then place the filling?

wow! tasty!!!!!!! LOVE It

I enjoy watching you. I am going to make your jelly

So it’s not really warm then if it’s been sitting for an hour

What was added after the sugared almonds? I could not understand what you were saying.

Where did you get your board to work on your dough from?

Great recipe! Your back looks strained working over that short table!

I'm definitely trying this! The egg wash almost makes the pastries look fake😂

Wicked

Are you supposed to eat that paper the brie is wrapped in?

I miss the accent! My mom is from Maine!

It seems as if there was more than one egg used.

You never showed us what it looked like finished.

I've watched many baked Brie videos, made several myself and here is my time-saving input. - Chop roasted walnuts/pecans or smoked almonds with a chef's knife to achieve even-sized bits. Food processors produce small and coarse bits and powder. - No need to flour your cutting board. Unwrap the pastry dough and leave it wrap side down on a cutting board. The dough is rectangular and the Brie is circular so place it towards one side evenly and cut squarely away the extra dough to make accents on top. Some doughs come with a parchment paper to bake on. - Cut the Brie cheese wheel along the side with a long knife so you have two thinner discs - Spread half of the chopped nuts on the dough and then place the first Brie disc on it, rind side down - Sauté diced onions or shallots with butter and towards the end as they brown add a pinch of sugar until caramelized. Then sauté chopped mushrooms separately (as they give off moisture) and mix together. You can go further and add wine once the mushrooms have cooked and then reduce it. Even further - roast some garlic cloves with olive oil, chop it up and add to the mixture (for the garlic lovers). Spread all of the mixture on the Brie disc. You can go even further and add some grated Parmesan or Asiago cheese and also strips of Prosciutto. Then place the second Brie disc on top, rind side up (sandwiched) - Add the rest of the nuts on top of the Brie - Beat one egg and brush it on the dough edges to make a "glue" - Fold up the dough on all sides and pinch to seal areas - Place parchment paper on top, then place a baking sheet or pan over it (baking surface downward) - Hold the cutting board and baking sheet/pan and flip over. Now you have an evenly flat surface on top. - You can use a strip of dough to make a border crust along the entire outside of the wheel. Get creative! Use cookie cutters of maple leaves or Yoda heads for the extra dough accents. You can flatten out the dough and cut "linguine" strips to make a braid to put along the wheel's edge. - Brush all the dough with egg and you're ready to bake - Some say to put it in the freezer for an hour before baking, but for me it resulted in cold/unmelted cheese in the center. Regardless of oven temperatures and baking times, the pastry will eventually brown and then burn to a char. - Make sure you cut it with a VERY sharp knife otherwise it will smoosh down with pastry bits falling away, while becoming a sorry-looking mess - Keep it simple as the onions/shallots and mushrooms will give great flavor. Skip the salty-versus-sweet argument - Don't use ingredients like fruit jams/compotes, because it will taste disgustingly sweet and you'll just have leftovers. It's supposed to be a pre-dining hors-d'oeuvre, not a dessert-like apple/blueberry pie. If really needed use dried fruit. DON'T become a sell-out and use bacon!

Whoever has the camera should focus on what you are doing and not on you.

Looks like a great recipe. The camera person needs to keep filming the chef’s hands while she was creating her recipe. The camera person spent too much time filming the torso of the chef. It was very distracting.