Brie en Croute with dried cherries, pecans and
honey
1 sheet puff pastry,
thawed out in the refrigerator
8 oz. wheel of brie, top
rind removed
2 Tbsp. dried cherries,
softened in hot water for 2 minutes, drained
and patted dry
1/4C toasted hazelnuts or
pecans, coarsely chopped
2 Tbsp. honey
egg glaze: 1 egg beaten with 1 Tbsp. water
crackers
Preheat oven to 400F. Roll out puff pastry to a 14-inch
square. Place brie in the center. Mix the cherries, hazelnuts and honey
together and press into the top of the brie.
Gather up the opposite corners of the puff pastry at the top of the brie
to make a little package. Brush with egg
glaze. Make a few slits in the edges with
a knife. Place on a cookie sheet and
bake 20 minutes or until the pastry is golden brown. Let rest 30 – 40 minutes. Serve with crackers
