Sunday, November 30, 2014



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

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