BRIE EN CROUTE
Jo Anne Sugimoto
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- of a 17.3 oz. pkg. of puff pastry (1 sheet)
- 1 Tbsp
- 1/3 c
- dried cherries, softened in apple juice
- 1/4 c
- pecan, toasted and chopped
- 1/4 c
- 1/2 tsp
- fresh rosemary leaves, chopped
- 13.2 oz. round brie cheese
1Thaw pastry sheet to room temperature, about 40 minutes or until it is easy to handle.
2Heat oven to 400 degrees.
3Beat egg and water in a small bowl.
4Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 14-inch square.
5Stir cherries, pecans, honey and rosemary in a bowl. Discard the apple juice that the cherries were soaking in or drink it. :+)
6Spread the cherry mixture onto the center of the pastry square.
7Top with the Brie cheese.
8Brush the edges of the pastry square with the egg mixture.
9Fold the two opposite sides over the Brie. Trim the remaining two sides of the square to 2-inches from the edge of the Brie.
10Fold side up onto the Brie and press edges to seal.
11Place seam side down onto the baking sheet.
12Decorate the top with the pastry scraps. Brush with the egg mixture.
13Bake for 20 to 25 minutes, or until pastry is deep golden brown.
14Remove from the oven and let stand for 45 minutes.
15NOTE: I like to soften the cherries in apple juice. Let stand till it is reconstituted and pat dry with a paper towel.