Dried Cherry Pecans And Rosemary Brie En Croute Food

DRIED CHERRIES, PECANS AND ROSEMARY BRIE EN CROUTE

Dried Cherries, Pecans and Rosemary Brie en Croute image

Provided by Food Network

Time 1h15m

Yield 12 servings

Number Of Ingredients 9

Ingredients

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tablespoon water
1/3 cup dried cherries, softened*
1/4 cup chopped toasted pecans
1/4 cup honey
1/2 teaspoon chopped fresh rosemary leaves OR teaspoon dried rosemary leaves, crushed
1 (13.2 ounces) brie cheese round
1 package (26 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers

Steps:

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. 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. 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 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 to 25 minutes or until the pastry is deep golden brown. Let stand for 45 minutes to 1 hour. Serve with the crackers.
*To soften 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.

DRIED CHERRY, PECANS AND ROSEMARY BRIE EN CROUTE

Dried Cherry, Pecans and Rosemary Brie En Croute image

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

Ingredients

0.5 (17 1/3 ounce) package pepperidge farm puff pastry sheets (1 sheet)
1 egg
1 tablespoon water
1/3 cup cherries, softened*
1/4 cup pecans, chopped, toasted
1/4 cup honey
1/2 teaspoon fresh rosemary leaves, chopped or 1/2 teaspoon dried rosemary leaves, crushed
1 (13 1/4 ounce) brie cheese, round
1 (26 ounce) package crackers, Pepperidge Farm Entertaining Quartet

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

DRIED CHERRIES, PECANS AND ROSEMARY BRIE EN CROUTE

Dried Cherries, Pecans and Rosemary Brie en Croute image

Dried cherries, toasted pecans, and honey top this brie round baked in puff pastry.

Provided by Allrecipes Member

Time 2h

Yield 12

Number Of Ingredients 9

Ingredients

½ (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
1 egg
1 tablespoon water
⅓ cup dried cherries, softened*
¼ cup chopped toasted pecans
¼ cup honey
½ teaspoon chopped fresh rosemary leaves
1 (13.2 ounce) round Brie cheese
1 (26 ounce) package Pepperidge Farm® Entertaining Cracker Quartet Collection

Steps:

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. 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. 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 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 to 25 minutes or until the pastry is deep golden brown. Let stand for 45 minutes to 1 hour. Serve with the crackers.

Nutrition Facts : Calories 533.4 calories, Carbohydrate 57.2 g, Cholesterol 67.2 mg, Fat 26.6 g, Fiber 5.2 g, Protein 13.1 g, SaturatedFat 9.3 g, Sodium 691.5 mg, Sugar 12.6 g

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From onceuponachef.com
Cuisine American, French
Category Appetizers
Servings 14
Calories 167 per serving

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.

Dried Cherry Pecans And Rosemary Brie En Croute Food

DRIED CHERRIES, PECANS AND ROSEMARY BRIE EN CROUTE

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.

DRIED CHERRIES, PECANS AND ROSEMARY BRIE EN CROUTE

Dried cherries, toasted pecans, and honey top this brie round baked in puff pastry.

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