Day 7 of my holiday favorites:Dried Cherries, Pecans & Rosemary Brie en Croute
This is a great spin off on the other Croute that I posted-again I got this from pepperidge farms. It may not be the first place you think of to get recipes, but they sure do have a ton of great ones! In fact I have 5 or 6 more recipes that I will be posting just from their site alone. Enjoy!
Dried Cherries, Pecans & Rosemary Brie en Croute
1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet)
1 tbsp. water
1/3 cup dried cherries
1/4 cup chopped toasted pecans
1/4 cup honey
1/2 tsp. chopped fresh rosemary leaves or 1/4 tsp. dried rosemary leaves, crushed
1 (13.2 ounces) Brie cheese round
1 pkg. (26 ounces) Crackers
Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Stir the cherries, pecans, honey and rosemary in a small bowl. Spread the cherry mixture into the center of the pastry square. Top with the cheese round. Brush the edges of the pastry with the egg mixture. Fold two opposite sides of the pastry over the cheese. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese. Fold the sides up onto the cheese and press the edges to seal. Place the pastry-wrapped cheese seam-side down onto a baking sheet. Brush the pastry with the egg mixture
Bake for 20 to 25 minutes or until the pastry is deep golden brown. Let stand for 45 minutes to 1 hour. Serve with the crackers.