It's always a BREEZE to bake with BRIE!
Brie en Croûte with Honey Dried Cherries and Sautéed Pecans
2 sheets frozen Puff Pastry, thawed
1/4 cup pecans, roughly chopped
1 tbsp. Butter
2 tsp. Light Brown Sugar
1/8 tsp. Cinnamon
Pinch kosher salt
2 tbsp. honey
1/4 cup dried cherries
1 tsp. fresh rosemary, chopped
1 (16 oz.) Brie cheese round
1 large egg, beaten with 1 tbsp. water for egg wash
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Slice off the top rind of the brie and discard. Set brie aside.
In a small pan over medium heat melt butter. Add the pecans and sauté until golden, about 5 minutes, stirring occasionally. Turn off the heat and sprinkle pecans with the brown sugar, cinnamon and pinch of kosher salt. Stir until combined. Set aside to cool.
On a lightly floured surface, roll each pastry sheet out to an approx. 11-12 inch square. Trim the corners of each sheet to form two circles. (Don't worry, it doesn't have to be perfect). Set the scraps aside because you will use them later for the leaves. Put one of the pastry rounds on the prepared baking sheet. Place the Brie directly in middle of the pastry round, rind side down. Drizzle the top of the cheese with the honey. Next, top with the dried cherries. Spoon the sautéed pecans on top and then the chopped rosemary.
Brush the edges of the pastry with the egg wash. Cover the Brie with the other pastry circle. Press down against the sides of the cheese to form a nice tight seal. Using a pizza cutter, cut off the excess dough, leaving a 1-inch border. Crimp the edges with a fork to seal. Brush the entire pastry with the egg wash. Set aside.
Using a sharp knife, cut out leaves using the excess dough scraps. ( I cut out 7 leaves, approximately 1-inch in length). Draw the ribs on the leaves with your knife. Arrange the leaves on top of the pastry however you want! I placed mine in the shape of a flower. Brush the leaves with the egg wash. Roll up a small ball of dough and press it in the center if you are doing the flower arrangement and brush the ball with the egg wash as well.
Bake for 20 minutes or until golden brown.
Serve with crackers and apples!