Brie en Croute



½ of a 17.3-ounce pkg. puff pastry sheets (1 sheet)
1 egg
1 tbsp. water
1/3 cup dried cherries, softened
¼ cup chopped toasted pecans
¼ cup honey
½ tsp. chopped fresh rosemary leaves
1 (13.2 ounces) Brie cheese round

Thaw pastry sheet at room temp. 40 min. or until it’s easy to handle.

Soften cherries in ½ cup hot water. Let stand for 1 minute. Drain and pat dry.

If we're going to re-hydrate the dried cherries, I don't see why we couldn't just use... cherries. 


Unfold the pastry sheet on lightly floured surface. Roll sheet into a 14-in. square. 

Or, if you don't have a rolling pin, squoosh it.


Stir cherries, pecans honey and rosemary in a bowl. 

Gotta make sure to get all the honey out of the cup!

Pretty - kind of sad it all ends up on the inside where you can't see it. 


Spread cherry mixture onto center of square. Top with cheese.

I put it in the fridge between steps, which was a mistake because that made it REALLY thick and hard to get out of the bowl. 

We halved the amount of cheese in the pastry so that we could made two of them, so we cut things up into little pieces so it would spread out better. Also so we could eat some of the little pieces.


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.

Snug as a bug in a rug. 


Pleace seam-side down onto baking sheet. Decorate top with pastry scraps or additional rosemary, if desired. Brush with egg mixture.

Ignore the other pastry. It got kinda screwed up.


Bake for 20-25 min, or until pastry is deep golden brown. Let stand for 45 minutes. 

YAY! Now we can eat it... in 45 minutes...!

Done! SO DECADENT!

My Rating: 4/5 "It's not, like, Count Chocula-sweet. The rosemary and pecans give it an earthy flavor. It is quite heavy, though - be prepared to eat it in little bits!"

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