Cassandra Schowengerdt's recipe for Brie baked in puff pastry with dried cherries, pecans and rosemary
OK, technically, this is Pepperidge Farm's recipe for baked Brie. But I was talking to Cassandra Schowengerdt, who works in The News-Gazette's marketing department, and she mentioned how good this is.
Erin Lippitz, of guest-blog baking (and News-Gazette marketing) fame, realized that she's made this recipe, too, and for about five minutes, it seemed like they couldn't do anything but discuss how delicious it was. It's Brie wrapped in puff pastry and combined with several other delicious ingredients.
Good enough for me. Here it is.
Dried Cherries, Pecans and Rosemary Brie en Croute
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 or 1/4 teaspoon dried rosemary leaves, crushed
1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
1 (15-ounce) Brie cheese round
Preheat oven to 400 degrees. Beat the egg and water in a small bowl with a fork or whisk. Stir the cherries, pecans, honey and rosemary in a small bowl.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle. Spoon the cherry mixture in the center of the circle. Top with the cheese.
Brush the edge of the circle with the egg mixture. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet. Decorate the top with the pastry scraps and additional rosemary, if desired. Brush with the egg mixture.
Bake for 25 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with crackers.
Ingredient note: To soften cherries, stir them with 1/2 cup hot water in a small bowl. Let stand for one minute. Drain and pat dry.