Brie cheese with dried cherries, pecans and rosemary

elegant appetizer that features creamy Brie topped with an unexpected combination of sweet and savory ingredients, wrapped up in flaky puff pastry.

Brie cheese with dried cherries, pecans and rosemary
Brie cheese with dried cherries, pecans and rosemary

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    egg

  • 1

    Tablespoon water

  • 1/3

    cup dried cherry, softened

  • 1/4

    cup chopped toasted pecans

  • 1/4

    cup honey

  • 1/2

    tsp. chopped fresh rosemary leaves

  • 1/2

    of a 17.3 ounce package Pepperidge Farm Puff pastry sheet (1 sheet) thawed.

  • 1

    (15oz) Brie cheese round

  • 1

    pkg (13 ounces) Pepperidge Farm cracker Favorites

Directions

1. Heat oven to 400. Beat the egg and water in small bowl with fork or whisk. Stir in the cherries, pecans, honey and rosemary in a small bowl. 2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle. Spoon the cherry mixture in the center of circle. Top with the cheese. Brush the edge of the circle with the egg mixture. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate the top with the pastry scraps and additional rosemary.Brush with egg mixture. 3. Bake for 25 min. or until pastry is golden brown. Let stand for 45 min. Serve with crackers. 4. To soften cherries, stir them and 1/2 cup hot water in small bowl. Let stand for 1 min. Drain the cherries and pat dry.

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