Total Preparation Time: 45 minutes
Ingredients: Rice, Pasta & Bread
Egg & Cheese
Actual Cooking Time: 45 minutes
Number of Servings: 8
Meal Type: Appetizers
Snack
Ingredients
1/2 of a 17.3-oz. Pkg. Pepperidge Farm Puff Pastry Sheet (1 sheet)
1 Egg
1 tbsp Water
1/3 cup Dried cherries/cranberries, softened
1/4 cup Chopped toasted pecans
1/4 cup Honey
1/2 tsp Chopped fresh rosemary leaves
1 (13.2 oz) Brie cheese round
Preparation
Thaw pastry sheet at room temp. 40 minutes or until it's easy to handle.
Heat oven to 400'F, beat egg and water in a small bowl.
Unfold the pastry sheet on lightly floured surface. Roll sheet into a 14 inch square. stir dried fruit, pecans, honey and rosemary in bowl. Spread cherry mixture onto center of square. Top with cheese.
Brush edges of pastry with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides of square to 2 inches from edge of cheese. Fold sides up onto cheese and press edges to seal.
Place seam-side down onto baking sheet. Decorate top with pastry scraps or additional rosemary if desired. Brush with egg mixture.
Bake for 20-25 minutes, or until pastry is deep golden brown, let stand for 45 minutes.
Cook's Notes
Soften cherries/cranberries in 1/2 cup hot water. Let stand for 1 minute. Drain and pat dry.
Nutrition Information