16 Reviews

This is positively a stellar appetizer recipe! Thanks Ridgely. I did the make-ahead-and-freeze-in- the-tart-tin thing that Darlene10 recommended and it was fast, easy, delicious and impressive - all the things you want in an appetizer. I also made a batch using seedless raspberry preserves with chopped chipotle. The color combination of the green jalapeno tarts and the red tarts was especially pretty for the holidays. They will fly off your table, even when they have cooled off.

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csgeddes December 07, 2010

I really liked these alot, but did change the recipe alittle, I used phyllo tarts that are made already instead of the puff pastry as I was pressed for time...they were really pretty and very very good, even when they cooled everyone kept eating them up...

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CIndytc June 18, 2007

These are terrific appetizers. I made them up and then froze them in the tart tins (this took a very short time) and then popped them into a container and put in the freezer. I brought them out and let them thaw in the tart tin and then baked according to instructions. They were wonderful and every bit as good as when I baked them fresh. This is my new and dazzling appetizer for this holiday season. Thank you for posting and I want to thank the person (can't remember) who gave me the advice on how to freeze them. A must try for everyone.

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Darlene10 December 23, 2003

I cheated and used one l LG pkg of cresent rolls and one brie wheel TOPPED WITH 1/2 C HOT PEPPER JELLY. Baked 350 aprox 20 minutes--perfect for my mexican themed menu!

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Shabby Sign Shoppe January 24, 2004

I love making puff pastry wrapped Brie for parties! It looks pretty, but people don't look pretty when they are trying to get it on a cracker. Brie Kisses, what a great solution! I would've given them 5 stars except for two things. Even with a gently spray of PAM, these still stuck. I ended up with quite a number of them mangled, but still tasting great. Second, I used way too much pepper jelly. That may have made the first problem worse since it bubbled up and out of the pastry shell and onto the baking pan. I will make these again, with those changes. Thanks for an awesome idea!

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twinsplusonemom January 03, 2004

When I first took these out of the oven and they were hot, I tried one and I felt the bottom was soggy. I thought I hadn't baked them long enough. But when I got to the party for which I had prepared them, the Brie kisses were more or less room temperature and they were DELICIOUS. A huge hit. I wouldn't change a thing. When preparing them, I made a little divit in the Brie cubes with my fingertip and spooned in approximately 1/4 tsp. of pepper jelly as others have said, and nothing overflowed or was messy. Just that initial sogginess on the bottom that made me think they were either undercooked or saturated with grease from the Brie. But then they seemed to "recover" very nicely, and they were pretty, too! Next time I might cook them a bit longer to see if it makes a difference.

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jsdist June 24, 2010

Very easy and very yummy!

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VA August 11, 2007

Awesome! I've made these twice now and both times a huge hit with guests. I'll be making them again this weekend! I would recommend sticking to small amounts of pepper jelly or it does boil over and stick as others have said.

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Carolyn in Toronto May 02, 2007

This is now my favorite appetizer to take to get-togethers. I use a homemade hot pepper jelly (by boiling apple jelly and stirring in chopped jalapenos).

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Christy Luster November 25, 2006

Awesome! Served these at a recent gathering and they did impress. In fact they look so incredibly good that one of my guests who NEVER nibbles couldn't resist them! Not only look good but they taste great as well! Yes they were a hit and the recipe was passed around. I like to do make aheads, found freezing the shells and cheese separately worked the best for me. I thawed the shells and popped the frozen Brie squares into the shells just before baking. Thank you for posting this wonderful appetizer that not only impressed my guests but has me more them impressed!

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Gerry April 07, 2006
Brie Kisses