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How to make it

  • Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle.
  • Heat the oven to 400 degrees F.
  • Beat the egg and water in a small bowl with a fork.
  • Unfold the pastry sheet on a lightly floured surface.
  • Roll the pastry sheet into a 14-inch square.
  • Stir the cherries, pecans, honey and rosemary in a small bowl. Spread the cherry mixture into the center of the pastry square.
  • Top with the cheese round.
  • 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-inches 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 the pastry is deep golden brown. Let stand for 45 minutes to 1 hour.
  • Serve with the crackers

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