Saturday, January 3, 2009

brie en croute with dried cherries, toasted pecans and rosemary



Yesterday my friend posted this recipe to her facebook page. I read it and immediately thought, "Well, yep! Now I know what I'm bringing to the family party tonight!" I scrapped the "pick-up-some-crab-spread-at-Costco" plan and immediately dashed to the store for brie and puff pastry.

It was a huge hit at the party - some of us were, erm, almost too full for dinner after noshing on appetizers. We brought home the leftovers and I am happily nibbling at them for lunch. Brie and crackers for lunch - so refined!

When I make this again (and I will make it again), I will add more rosemary, because it got kind of lost among all the other flavors, but when I did get a hint of it, it added to the flavor depth immeasurably.


Brie en Croute with Dried Cherries, Toasted Pecans and Rosemary


1/2 of a 17.3 oz package of Pepperidge Farm puff pastry sheets (1 sheet)
1 egg
1 T water
1/3 cup dried cherries, softened*
1/4 cup chopped, toasted pecans
1/4 cup honey
1/2 t. chopped fresh rosemary leaves
1 13.2 oz brie round

(*to soften cherries, mix dried cherries and 1/2 cup hot water in a small bowl and let stand for one minute. Drain and pat cherries dry.)

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Preheat oven to 400 degrees. 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" 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" 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 crackers.

1 comment:

  1. Oh my! This one has me seriously drooling. It looks fairly easy, too.

    ReplyDelete