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Dried Cherries, Pecans & Rosemary Brie en Croute

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It's easy to impress your guests with this elegant appetizer that features creamy Brie cheese topped with an unexpected combination of sweet and savory ingredients, all wrapped up in flaky puff pastry.

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Bake: 25 minutes
  • Stand: 45 minutes
  • Serves: 14
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4 27

Recipe

Ingredients

  • 1 egg

  • 1 tbsp. water

  • 1/3 cup dried cherry, softened

  • 1/4 cup chopped toasted pecans

  • 1/4 cup honey

  • 1/2 tsp. chopped fresh rosemary leaves

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1 (15-ounce) Brie cheese round

  • 1 pkg. (13 ounces) Pepperidge Farm® Cracker Favorites

Directions

  1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.  Stir the cherries, pecans, honey and rosemary in a small bowl.

  2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square.  Cut off the corners to make a circle.  Spoon the cherry mixture in the center of the circle.  Top with the cheese.  Brush the edge of the circle with the egg mixture.  Fold the pastry up over the cheese to cover.  Trim the excess pastry and press to seal.  Brush the seam with the egg mixture.  Place seam-side down onto a baking sheet.  Decorate the top with the pastry scraps and additional rosemary, if desired.  Brush with the egg mixture.

  3. Bake for 25 minutes or until the pastry is golden brown. Let stand for 45 minutes.  Serve with the crackers.

  4. Ingredient Note: To soften the cherries, stir the cherries and 1/2 cup hot water in a small bowl.  Let stand for 1 minute. Drain the cherries and pat dry.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Don’t try to manipulate Puff Pastry that’s not completely thawed; unfolding it while it’s still frozen could tear the sheet.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

Try to keep Puff Pastry from becoming too warm when working with it by only using your fingertips—the coolest part of your hands.

Use an egg wash to help seal filled pastries and connect Puff Pastry pieces: mix 1 egg plus 1 tsp. water, brush between layers, then pinch or press together.

Inspiration

  • VIEW:
  • Toasting pecans gives them a more intense, nutty flavor. You can toast them in just a few minutes by heating them in a skillet.

On Social Media, Use #Puffpastry

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Additional comments & ratings
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Submitted by:
Teresa R.
Date: 12/11/2010

5 star rating

"Absolutely delicious and so easy to make. I was passing out copies of the recipe to guests at the end of the evening. So simple and so elegant for a holiday gathering. Flavorful and festive!"

Submitted by:
Linda W.
Date: 12/14/2010

5 star rating

"I made this appetizer for our Christmas party last weekend and it was a hit. It was so tasty and gone in about 15 minutes. I should have made three! Everyone was asking for the recipe! It's a little expensive to make (with the brie and cherries), but I think you could also use cranberries and walnuts. I can't wait to try different variations of this."

Submitted by:
Bobbye K.
Date: 12/27/2010

5 star rating

"Living in the cherry capitol of the world, I just had to try this, but made a couple changes. I soaked my homemade dried cherries in brandy over night and used sliced almonds, saving a few to place on top. Also, I saved a bit of the cherries to put on top of the cheese before closing the puff pastry over the top"

Submitted by:
Carol M.
Date: 9/26/2011

5 star rating

"OMG! I took this on a girlie weekend and the crowd went crazy. I even cooked it at home then just reheated it at the cabin. The Rosemary gives it that wow factor. All the girls want the recipe."

Submitted by:
Sarah V.
Date: 10/9/2011

5 star rating

"Next time, I'll make sure to seal the seams better, some cheese melted out. I'm not sure what to do about the white covering on the brie, I cut it off and not sure if that was the correct thing to do. Turned out great though."

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