"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Brie en Croute Recipe

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This recipe for Brie en Croute, by , is from The Shanahan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nandy
Added: Tuesday, September 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
17.5 oz pkg puff pastry sheets
1 egg
1 T. water
1/3 c. dried cherries, softened
1/4 c. chopped toasted pecans
1/4 c. honey
1/2 tsp. chopped fresh rosemary leaves
13 oz. Brie cheese round

Directions:
Directions:
Soften dried cherries in 1/2 c. hot water. Stand 1 min.; drain; pat dry. Thaw one pastry sheet at room temp. 40 min. or until easy to handle. Heat oven to 400 degrees. Beat egg and water in small bowl. Unfold the pastry sheet on lightly floured surface. Roll sheet into a 14-in. 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-in. 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 desires. Brush with egg mixture. Bake for 20 to 25 min or until pastry is deep golden brown. Let stand 45 min.

 

 

 

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