My new Christmas Eve tradition! It would be so delicious with coffee after dinner. Natural-process coffees have subtle berry flavors that would pair well with the dried cherries in the pastry.
Ingredients:
-1 sheet of Pepperidge Farm puff pastry
-1/3 cup dried cherries
-1/4 cup pecans, chopped and toasted
-1/4 cup honey
-1-2 tsp fresh rosemary leaves, chopped
-1 Brie cheese round (8-14oz)
-1 egg
-1 Tbs water
Set out pastry sheet at room temp for 30 minutes or so (till it's easy to handle).
Set oven to 400 degrees. Mix egg and water in a bowl and set aside.
Soften cherries by adding them to 1/2 cup hot water. Let stand 1 minute and then drain and pat dry. Stir cherries, pecans, rosemary and honey together in another small bowl.
Unfold pastry sheet on lightly floured surface. Pour cherry mixture into the center of the sheet. Set Brie round on top of cherries. Brush the edges of the pastry with egg mixture. Fold over cheese and press together to seal. Trim the overlapping edges and save the scraps.
Place pastry seam-side down on a baking sheet and decorate top with trimmed scraps. Brush with egg mixture and bake 20-25 minutes until it's a deep golden brown.
Before serving, let it stand at least 45 minutes.
Enjoy this! It's just the right amount of sweetness and richness for a winter evening. (When I made this I used my rosemary honey from Capitol Market in Charleston. Good memories!)
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