Categories: Cheese Dishes

Ingredients

• 1/2 of a 17.3 oz. pkg. Pepperidge Farm Puff Pastry sheets
• 1 egg
• 1 Tbsp. water
• 1/3 cup dried cherries, softened
• 1/4 cup chopped toasted pecans
• 1/4 cup honey
• 1/2 tsp. chopped fresh rosemary leaves
• 1 (13.2 oz.) Brie cheese round

Directions

1. Thaw pastry sheet at room temp. 40 minutes or until it’s easy to handle. Heat oven to 400 degrees. Beat egg and water as a small bowl.
2. Unfold the pastry sheet on lightly floured surface. Roll sheet into a 14 inch square. Stir cherries, pecans, honey and rosemary in bowl. Spread cherry mixture on to center of square. Trim remaining two sides of square to 2-inch from edge of cheese. Fold sides up into 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.
3. Bake for 20-25 minutes, or until pastry is deeply brown. Let stand for 45 minutes.

4. Soften cherries in 1/2 cup hot water. Let stand for 45 minutes.

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