Brie en Croute

By ccavaletti

Ingredients

• 1 sheet of Puff pastry
• 1 egg
• 1 Tbsp water
• 1/3 c dried cherries, softened*
• 1/4 cup chopped roasted pecans
• 1/4 c honey
• 1/2 tsp chopped fresh rosemary leaves
• 1 Brie cheese round (16 oz.)

Preparation

Step 1

Thaw pastry sheet at room temperature for 40 minutes or until it is easy to handle.

Heat oven to 400º. Beat egg and water in a small bowl.

Unfold the pastry sheet on lightly floured surface. Roll sheet into a 14" square.

Stir cherries, pecans, honey and rosemary in a bowl. Spread cherry mixture onto center of square.

Top with cheese. Brush edges of pastry with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides of square to 2 inches from edge of cheese. Fold sides up onto cheese and press edges to seal.

Place seam side down onto baking sheet. Decorate top with pastry scraps or additional rosemary, if desired. Brush with egg mixture.

Bake for 20 - 25 minutes, or until pastry is deep golden brown. Let stand for 45 minutes.

*Soften cherries in 1/2 cup hot water. Let stand for 1 minute. Drain and pat dry.

I didn't let it stand for 45 minutes and all of the cheese ran out of the pastry!!

I made this at "Girls Night" 4/24/14.

From a Pepperidge Farm advertisement.