Don't use a fully ripe one....it will get way too runny...and besides I think it's an abuse of a beautiful perfectly ripe Brie to bake it.
If you have not made and served a baked Brie before, know that it doesn't keep more than maybe 20 minutes after it comes out of the oven....after that it turns to greasy rubbery glue.
Linda C

Any Brie cheese you can find at the store should work fine for your recipe. Just get a brie wheel (a circle shape although even a wedge should work with a little adjustment). I don't think you don't need to bother with 'ripeness'.

Marita40

I love a baked brie!

I tried another way of making it that I like just as well and it's easier for serving.

Get those little miniature Philo Cups in the frozen section.

Just put a chunk of Brie in the cup, put a dallop of apricot preserves (or whatever type you love) and put into the oven for about 10 mins.

Total yumminess on a serving plate; guests can just pick one up and go. No knives or crackers etc., needed

I'm another who loves baked brie. With pastry, without pastry and with chutney or preserves....anytime!

Nancy

Thanks to all of you for your answers! Shaun, that sounds like a great variation!

I personally never noticed a difference with ripeness with baked brie, but maybe linda is right. I never had one that was too runny... I would have assumed adjusting the baking time would fix that.

Those miniature ones sound good!

I love baked brie too.
The miniature ones *do* sound good! And easy.
I also take a wheel of brie, cut off the rind, cut it in half, layer the bottom half with thin sliced salami, replace the top half, wrap in puff pastry and bake. Yum!

I recently had baked brie in the pastry served with peach chutney and roasted garlic --- Delicious!! I think I'll try those individiual pastry shells with a little chutney and some garlic. Thanks for the tip.

Dlynn, I have a question about the baked brie in pastry. Do you mix the roasted garlic with the peach chutney or just put a dab on top of it?

Thanks, Jude

I made this Paula Deen recipe for the first time a couple of years ago - we all really liked it.

Becky

* Exported from MasterCook *

Sugar and Nut Glazed Brie

Recipe By :Paula Deen
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup packed brown sugar
1/4 cup chopped macadamia nuts or pecans
1 tablespoon brandy
1 round brie -- (14-ounce)
Apple wedges -- for serving
Pear wedges -- for serving
2 tablespoons lemon juice -- (2 to 3)
Crackers -- for serving

In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week.
Preheat oven to 500 degrees F.

Place the brie on an ovenproof platter or pie plate. Bake for 4 or 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie. Place crackers around the other side.

Jude, we had it at a dinner theatre. The brie was baked in the pastry, and they had the chutney and the roasted garlic each served on the side along with some nuts. They have also served it with a peach chutney once before. Here's the menu where they have it listed (under the appetizers) -- it's a better description than mine.

I was thinking that if you do it in the individual cups, you could just add the chutney and garlic after the cheese is melted.

Here is a link that might be useful: brie with chutney

Thanks, dlynn. I'm eager to try it, anything with baked
Brie couldn't be bad and the chutney is like icing on the cake.

Jude