Categories: Appetizers

Ingredients

• 1/2 of a 17.3 oz. package puff pastry sheets (1 sheet)
• 1 Tbsp. water
• 1/3 c. dried cherries, softened
• 1/4 c. chopped toasted pecans
• 1/4 c. honey
• 1/2 tsp. chopped frsh rosemary
• 13.2 oz. Brie cheese round

Directions

1. Soften cherried in 1/2 c. hot water. Let stand for 1 minute. Drain and pat dry.

2. Thaw pastry sheet at room temperature 40 minutes or until it’s easy to handle. Heat oven to 400 degrees F. Beat egg and water in a small bowl.

3. Unfold 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. Brush edges of pastry with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides of square to 2 inches from edge of cheese. Fold 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.

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

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