Categories: 2010 Christmas
Ingredients
- 1/2 of a 17.3 ounce pkg Pepperidge Farm Pyff Pastry Sheets (1 sheet)
- 1 egg
- 1 tbsp water
- 1/3 c dried cherries, softened
- 1/4 cup chopped toasted pecans
- 1/4 cup honey
- 1/2 tsp chopped fresh rosemary
- 1 (13.2 ounces) brie cheese round
Directions
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Thaw pastry sheet at room temp 40 min or until it’s easy to handle
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Heat oven to 400, Beat egg and water in small bowl
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Unfold the pastry sheet on lightly floured surface.
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Roll sheet into a 14 in square
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Stir cherries, pecans, honey and rosemary in bowl
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Spread mixture onto center of schare.
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Tope with cheese.
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Brush edges of pastry with egg mixture.
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Fold two opposite sides over cheese.
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Trim remaining two side of square to 2 in from edge of cheese.
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Fold sides up onto cheese and press edges to seal.
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Place seam side down onto baking sheet. Decorate top with pastry scraps
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Brush with egg mixture
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Bake for 20-25 minutes or until pastry is deep golden brown. Let stand for 45 minutes.
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(Soften cherries in 1/2 cup hot water. Let stand for 1 minut. Drain and pat dry.)