Dried Cherries, Pecans And Rosemary Brie En Croute
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
49
Spice
57
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle
2
Heat the oven to 400 degrees F
3
Beat the egg and water in a small bowl with a fork
4
Unfold the pastry sheet on a lightly floured surface
5
Roll the pastry sheet into a 14-inch square
6
Stir the cherries, pecans, honey and rosemary in a small bowl
7
Spread the cherry mixture into the center of the pastry square
8
Top with the cheese round
9
Brush the edges of the pastry with the egg mixture
10
Fold two opposite sides of the pastry over the cheese
11
Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese
12
Fold the sides up onto the cheese and press the edges to seal
13
Place the pastry-wrapped cheese seam-side down onto a baking sheet
14
Brush the pastry with the egg mixture Decorate the top with pastry scraps or additional rosemary, if desired
15
Brush the pastry with the egg mixture
16
Bake for 20 to 25 minutes or until the pastry is deep golden brown
17
Let stand for 45 minutes to 1 hour
18
Serve with the crackers
19
*To soften cherries, mix the cherries and 1/2 cup hot water in a small bowl
20
Let stand for 1 minute
21
Drain and pat the cherries dry