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of a 17.3 oz. pkg. of puff pastry (1 sheet)
dried cherries, softened in apple juice
pecan, toasted and chopped
fresh rosemary leaves, chopped
13.2 oz. round brie cheese
Thaw pastry sheet to room temperature, about 40 minutes or until it is easy to handle.
Heat oven to 400 degrees.
Beat egg and water in a small bowl.
Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square.
Stir cherries, pecans, honey and rosemary in a bowl. Discard the apple juice that the cherries were soaking in or drink it. :+)
Spread the cherry mixture onto the center of the pastry square.
Top with the Brie cheese.
Brush the edges of the pastry square with the egg mixture.
Fold the two opposite sides over the Brie. Trim the remaining two sides of the square to 2-inches from the edge of the Brie.
Fold side up onto the Brie and press edges to seal.
Place seam side down onto the baking sheet.
Decorate the top with the pastry scraps. Brush with the egg mixture.
Bake for 20 to 25 minutes, or until pastry is deep golden brown.
Remove from the oven and let stand for 45 minutes.
NOTE: I like to soften the cherries in apple juice. Let stand till it is reconstituted and pat dry with a paper towel.