Categories: 2010 Christmas

Ingredients

• 1/2 of a 17.3 ounce pkg Pepperidge Farm Pyff Pastry Sheets (1 sheet)
• 1 egg
• 1 tbsp water
• 1/3 c dried cherries, softened
• 1/4 cup chopped toasted pecans
• 1/4 cup honey
• 1/2 tsp chopped fresh rosemary
• 1 (13.2 ounces) brie cheese round

Directions

1. Thaw pastry sheet at room temp 40 min or until it’s easy to handle

2. Heat oven to 400, Beat egg and water in small bowl

3. Unfold the pastry sheet on lightly floured surface.

4. Roll sheet into a 14 in square

5. Stir cherries, pecans, honey and rosemary in bowl

6. Spread mixture onto center of schare.

7. Tope with cheese.

8. Brush edges of pastry with egg mixture.

9. Fold two opposite sides over cheese.

10. Trim remaining two side of square to 2 in from edge of cheese.

11. Fold sides up onto cheese and press edges to seal.

12. Place seam side down onto baking sheet. Decorate top with pastry scraps

13. Brush with egg mixture

14. Bake for 20-25 minutes or until pastry is deep golden brown. Let stand for 45 minutes.

15. (Soften cherries in 1/2 cup hot water. Let stand for 1 minut. Drain and pat dry.)

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