"Brie en Croute"

This is a great appetizer for a larger group...easy to make and looks as terrific as it tastes!

Dec 7, 2014

• 1 "puff-pastry" sheet, i.e. Pepperidge Farm (look for in frozen food section of grocery).
• 1 egg
• 1 Tbs water
• 1/3 cup dried cherries, softened*
• 1/4 cup chopped pecans, macadamias or walnuts.
• 1/4 cup honey
• 1/2 tsp chopped rosemary
• 1 Brie cheese round

Thaw pastry sheet at room temp for about an hour, or until its easy to handle.
Heat oven to 400 degrees.
Beat egg and water in small bowl.
Mix cherries, nuts, honey and rosemary in a bowl.
Unfold the pastry sheet on a lightly floured surface and roll it into a 14 inch square.
Pour the cherry mixture onto the center of the pastry sheet. Top with the brie!
Brush edges of pastry sheet with egg mixture.
Fold two opposite sides over the cheese. Trim the remaining two sides to within 2 inches of cheese and fold them over and press in to seal
Turn over so that the seam side is down and place on a baking sheet.
Decorate the top with the scrap pieces form the trimming (I use a small "star" mold).
Brush with egg mixture. Sprinkle a bit of the chopped rosemary over top.
Bake for 20-25 minutes, or until golden brown. LET STAND FOR 40 MINUTES BEFORE SERVING!

* Soften the cherries in a 1/2 cup of hot water for a minute then pat-dry.