Dried Cherries Pecans and Rosemary Brie en Croute Recipe

How to make it

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• 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