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Dried Cherries, Pecans & Rosemary Brie en Croute Recipe

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This recipe for Dried Cherries, Pecans & Rosemary Brie en Croute, by , is from The Church Lady Casserole Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jo Ann Peck
Added: Saturday, January 22, 2011


1 egg
1 T water
1/2 of a 17.3-oz. package Pepperidge Farmę Puff Pastry Sheets (1 sheet), thawed
1/3 c dried cherries, softened
1/4 c chopped toasted pecans
1/4 c honey
1/2 tsp. chopped fresh rosemary leaves or 1/8 tsp. dried rosemary leaves, crushed
1 (13.2 oz.) Brie cheese round
1 pkg. (26 oz.) Pepperidge Farmę Entertaining Quarter Distinctive Crackers

1. Preheat the oven to 400░F.
2. Beat the egg and water in a small bowl with a fork or whisk. Set aside.
3. Soften the cherries by mixing the dried cherries and 1/2 c hot water in a small bowl. Let stand for 1 minute. Drain and pat the cherries dry.
4. Combine softened cherries, pecans, honey and rosemary in a bowl.
5. Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square. Trim the corners to make a circle.
6. Spoon the cherry mixture in the center of the circle. Top with the cheese.
7. 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.
8. Decorate top with pastry scraps and additional rosemary, if desired.
9. Brush the top with the egg mixture.
10. Bake for 25 minutes or until the pastry is deep golden brown. Let stand for 45 minutes to 1 hour. Serve with the crackers.

Personal Notes:
Personal Notes:
I have made the recipe with a wedge of Brie and altered the shape of the pastry sheet as needed.




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