Ingredients
2sheetsfrozen puff pastry,thawed
2tbsphoney
⅓cupdried cherries,roughly chopped
¼cuppecans,chopped
1tspfresh rosemary,chopped
16ozBrie cheese round,(6-inches)
1large egg,beaten
1tbspwater
Preparation
Preheat the oven to 425 degrees 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 2 circles. Set the scraps aside.
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 9 leaves of 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 ½-inch ball of dough and press it in the center; brush the ball with the egg mixture.
Bake for about 20 minutes, or until the pastry is golden brown.
Let stand for 45 minutes.
Serve with fruit and crackers. Enjoy!
