Brie en Croute
1/2 of a 17.3 ounce pkg 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
1 (13.2 oz) Brie cheese round
Thaw pastry sheet at room temp. 40 minutes or until it's easy to handle.
Preheat oven to 400 degrees. Beat egg and water in a small bowl.
Unfold the pastry sheet on lightly floured surface. roll sheet into a 14 inch square. Stir cherries,
pecan, honey and rosemary in bowl. Spread cherry mixture onto center of square. Top with
cheese. Brush edges of pastry with egg mixture. Fold two opposite sides of cheese press to
seal. Fold remaining two sides up, trimming excess so all sides just meet. Seal all edges.
Place seam side down onto baking sheet, Decorate top with pastry scraps. 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.