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Brie en Croute Recipe


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     Brie en Croute

Category   Appetizers
Sub Category   None

1 sheet Pepperidge Farm Puff Pastry
1 egg
1 Tbsp water
1/3 cup dried cherries, softened (soften in cup hot water. Let stand for 1 min, drain and pat dry)
cup chopped toasted pecans
cup honey
tsp chopped fresh rosemary
1 (13.2 oz) Brie cheese round

Thaw pastry sheet at room temp. 40 minutes or until it is easy to handle. Heat oven to 400. Beat egg and water in a small bowl. Unfold the pastry sheet on lightly floured surface. Roll sheet into a 14-inch square. Stir cherries pecans, honey and rosemary in bowl. Spread cherry mixture onto center of square. Top with cheese. Brush edges of pastry with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides of square to 2-inch from edge of cheese, Fold sides up onto cheese and press edges to seal. Place seam-side down onto baking sheet. Decorate top with pastry scraps or additional rosemary, if desired. Brush with egg mixture. Bake for 20-25 minutes or until pastry is deep golden brown. Let stand 45 minutes.

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