Dried Cherries Pecans And Rosemary Brie En Croute Recipe

How to make it

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• Thaw the pastry sheet at room temperature for40 minutes OR until it is easy to handle.
• Heat oven to 400 degrees F.
• Beat the and water together in a small bowl.
• Unfold pastry sheet on a lightly floured surface.
• Roll the sheet into a 14" square.
• Drain the cherries.
• Stir the cherries, pecans, honey and rosemary in a small bowl.
• Spread the mixture in the center of the pastry square.
• Top with the round of Brie cheese.
• Brush the edges of the pastry with the egg mixture.
• Fold two opposite sides of the pastry over the cheese.
• Trim the remaining two sides of the pastry square to 2" from the edge of the cheese.
• Fold the sides up onto the cheese and press the edges to seal.
• Place the pastry-wrapped cheese seam-side down onto a baking sheet.
• Brush the pastry with the egg mixture.
• Decorate the top with pastry scraps or additional rosemary, if desired.
• Brush the pastry with the egg mixture.
• Bake for 20 to 25 minutes OR until pastry is deep golden brown.
• Remove from oven.
• Allow to stand for 45 minutes to an hour.
• Serve with fancy entertaining crackers.
• **OMG, I can't wait!