Pepperidge Farm claims this recipe is, “Easier done than said.” I need to make this for Report Night!
1/2 of a 17.3 oz package puff pastry sheets (1 sheet)
1 T water
1/3 cup dried cherries, softened*
1/4 cup chopped toasted pecans
1/4 cup honey
1/2 tsp chopped fresh rosemary leaves
15.2 oz Brie cheese round
Thaw pastry sheet at room temperature 40 minutes or until its easy to handle.
Heat oven to 400. Beat egg and water in a small bowl.
Unfold the pastry sheet on a lightly floured surface. Roll sheet into a 14″ 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″ from edge of cheese. Fold sides up onto cheese and press edges to seal. Place seam-side down onto a baking sheet. Decorate top with pastry scraps or additional rosemary, if desired. Brush with egg mixture.
Bake for 20-25 minutes or until pastry is deep golden brown. Let stand for 45 minutes.
*Soften cherries in 1/2 cup hot water. Let stand 1 minute. Drain and pat dry.