Saturday, April 18, 2009

Brie en Croute

FOUND IT: In an ad in Cooking Light Magazine
MODIFIED IT: Just to replace one thing I didn't have.

I tried this one the other day and was immediately told "You can make this again." It's not all that hard, either.


1/2 of a 17.3 oz package of puff pastry sheets
1 egg
1 tbsp water
1/3 cup dried cherries
1/4 cup chopped pecans
1/4 cup honey
1/2 tbsp chopped rosemary leaves (I used a pinch of dried rosemary)
1 13.2 ounce Brie cheese round

Leave a puff pastry sheet out around 40 minutes to defrost. If you can't wait that long, try putting it in the microwave on defrost, checking every 30 seconds.

Toast the pecans in a small pan, stirring occasionally. If you can smell them cooking, they're done.

Soften the cherries by leaving them in a cup of hot water for about a minute.

Unfold the pastry sheet on a lightly floured surface, and roll out to a 14 inch square (mine was about the right shape already). Mix cherries, honey, rosemary and pecans in a small bowl, then spoon that mixture onto the center of the puff pastry dough. Place the brie on top of that. Fold two sides of the pastry dough over the brie. Cut the remaining two sides to just fit over the cheese. Place the brie in a baking dish (I used a pie plate) seam side down. You can use the trimmings to decorate the top, or just accept the fact that life will never be perfect.

Beat the egg and water together and brush this mixture onto the outside.

Bake 20-25 minutes at 400 until the pastry is "deep golden brown." Let it cool for 45 minutes before serving.

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