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Ingredients
- 1/2 of 17 oz pkg Peppridge Farm Puff Pastry Sheets
- 1 egg
- 1 T water
- 1/2 cup dried cherries, softened
- 1/4 cup chopped, toasted pecans
- 1/4 cup honey
- 1/4 tsp chopped rosemary
- 1 Brie cheese round
Details
Preparation
Step 1
Thaw pastry sheet at room temperature 40 minutes or until its easy to handle.
Heat oven to 400 degrees. Beat egg and water in small bowl.
Unfold pastry sheet on lightly floured surface. Roll sheet into a 14 inch square. Stir cherries, pecans, honey and rosemary in bowl. Spread cherry mixture onto center of square. Top with cheese. Brush edges of pastry with egg mixture.
Fold 2 opposite sides over cheese. Trim remaining two sides of square to 2 inch 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 45 minutes.
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