Dried Cherries, Pecans and Rosemary Brie En Croute

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
• 1 egg
• 1 tablespoon water
• 1/3 cup dried cherries, softened*
• 1/4 cup chopped toasted pecans
• 1/4 cup honey
• 1/2 teaspoon chopped fresh rosemary leaves
• 1 (13.2 ounce) round Brie cheese
• 1 (26 ounce) package Pepperidge Farm® Entertaining Cracker Quartet Collection

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.

2. Soften the dried cherries by covering them with hot water for 10 minutes, then drain and pat dry.

3. Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring, until fragrant, then chop them if needed and let cool.

4. Unfold the puff pastry sheet on a lightly floured surface and roll it slightly larger than the Brie. Keep the pastry cold until assembly.

5. Beat the egg with the tablespoon of water to make an egg wash.

6. Place the whole Brie in the center of the pastry. Top it with the cherries, pecans and chopped rosemary, then drizzle the honey over the top.

7. Fold the pastry up and over the Brie, pinching the seams closed and trimming any extra. Place it seam side down on the baking sheet and brush all over with the egg wash.

8. Cut a few small slits in the top for steam. Bake for 20 to 25 minutes, until the pastry is deep golden and the Brie feels soft when pressed gently.

9. Let rest for 5 minutes, then slice and serve warm with the crackers on the side.