This one I will be trying very soon! I love brie!
1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1/3 cup dried cherries, softened*
1/4 cup chopped toasted pecans
1/4 cup honey
1/2 tsp. chopped fresh rosemary leaves or tsp. dried rosemary leaves, crushed
1 (13.2 ounces) Brie cheese round
1 pkg. (26 ounces) Pepperidge Farm Crackers
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle.
- Heat the oven to 400°F.
- Beat the egg and water in a small bowl with a fork.
- Unfoldthe pastry sheet on a lightly floured surface.
- Roll the pastry sheet into a 14-inch square.
- Stir the cherries, pecans, honey and rosemary in a small bowl.
- Spread the cherry mixture into the center of the pastry square.
- Top with the cheese round.
- Brush the edges of the pastry with the egg mixture.
- Fold two opposite sides of the pastry over the cheese.
- Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese.
- Fold the sides up onto the cheese and press the edges to seal.
- Place the pastry-wrapped cheese seam-side down onto a baking sheet.
- Brush the pastry with the egg mixture
- Decorate the top with pastry scraps or additional rosemary, if desired. Brush the pastry with the egg mixture.
- Bake for 20 to 25 minutes or until the pastry is deep golden brown.
- Let stand for 45 minutes to 1 hour. Serve with the crackers.
*To soften cherries, mix the cherries and
1/2 cup hot water in a small bowl. Let stand for 1 minute. Drain and pat the cherries dry.
