Dried Cherries Pecans And Rosemary Brie En Croute Food
DRIED CHERRY, PECANS AND ROSEMARY BRIE EN CROUTE
What a great cheese dish to have for company, or just for your family on those nights when everyone is together!! This recipe came from Campbell's Kitchen. It takes 1/2 package (17.3 oz) Pepperidge Farm Puff Pastry Sheets.
Provided by Chef mariajane
Categories Cheese
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F
- Beat the egg and water in a small bowl with a fork.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Stir the cherries, pecans, honey and rosemary in a small bowl. Spread the cherry mixture into the center of the pastry square. Top with the cheese round. Brush the edges of the pastry with the egg mixture. Fold two opposite sides of the pastry over the cheese. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese. Fold the sides up and onto the cheese and press the edges to seal. Place the pastry-wrapped cheese seam-side down onto a baking sheet. Brush the pastry with the egg mixture.
- Decorate the top with pastry scraps or additional rosemary, if desired. Brush the pastry with the egg mixture.
- Bake for 20-25 minutes or until the pastry is deep golden brown. Let stand for 45 minutes to 1 hour. Serve with the crackers.
- *To soften the cherries, mix the cherries, and 1/2 cup hot water in a small bowl,. Let stand for 1 minute. Drain and pat the cherries dry.
Nutrition Facts : Calories 572.1, Fat 34.1, SaturatedFat 10, Cholesterol 48.9, Sodium 775.2, Carbohydrate 53.7, Fiber 1.6, Sugar 7.8, Protein 13.3
HOLIDAY BRIE EN CROUTE
Steps:
- Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. 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. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
- Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.
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- Preheat the oven to 425°F. Line a baking sheet with parchment paper. Slice off the top rind of the brie and discard.
- On a lightly floured work surface, roll each pastry sheet out to a 12-inch square. Trim the corners of each sheet to form two circles. Set the scraps aside; you'll use those later for decorations. Put one of the pastry rounds on the prepared baking sheet. Cut off the top rind of the cheese and place the Brie on top of the pastry, rind side down. Drizzle the top of the cheese with the honey, and then top with the dried cherries, pecans and rosemary.
- Brush the exposed edges of the pastry with the egg mixture. Cover the Brie with the other pastry circle; press against the sides of the cheese and the bottom pastry to form a tight seal. Using a pizza cutter, cut off the excess dough, leaving a generous 1-inch border. Crimp the edges firmly with a fork to seal. Brush the pastry with the egg mixture. Set aside.
- Using a pizza cutter or cookie cutter, cut out nine leaves (about 2-inches long and 1-inch wide) from the scraps. Use a knife to draw the ribs on the leaves, pressing down but not cutting all the way through. Place the leaves on top of the pastry in the shape of a flower, overlapping them slightly and pressing them together in the center. Brush the leaves with the egg mixture. Roll up a 1/2-inch ball of dough and press it in the center; brush the ball with the egg mixture.
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