pat's Recipe

Brie en Croute

Category: Appetizers served hot/warm

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 (soften
cherries in 1/2 cup hot water. Let stand
for 1 minute. Drain and pat dry.)
1/4 cup chopped toasted pecans
1/4 cup honey
1/2 tsp chopped fresh rosemary leaves
1 (13.2 ounces) Brie cheese round

Thaw pastry sheet at room temperature 40 min or until it is easy to handle.
Unfold the 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 round. Brush edges of pastry with egg mixture (egg beaten with water). Fold two opposite sides over cheese. Trim remaining two sides of square to 2-in 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.


12-14 appetizer servings