Dried Cherries Pecans Rosemary Brie En Croute Recipes
DRIED CHERRY, PECANS AND ROSEMARY BRIE EN CROUTE
What a great cheese dish to have for company, or just for your family on those nights when everyone is together!! This recipe came from Campbell's Kitchen. It takes 1/2 package (17.3 oz) Pepperidge Farm Puff Pastry Sheets.
Provided by Chef mariajane
Categories Cheese
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F
- Beat the egg and water in a small bowl with a fork.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Stir the cherries, pecans, honey and rosemary in a small bowl. Spread the cherry mixture into the center of the pastry square. Top with the cheese round. Brush the edges of the pastry with the egg mixture. Fold two opposite sides of the pastry over the cheese. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese. Fold the sides up and onto the cheese and press the edges to seal. Place the pastry-wrapped cheese seam-side down onto a baking sheet. Brush the pastry with the egg mixture.
- Decorate the top with pastry scraps or additional rosemary, if desired. Brush the pastry with the egg mixture.
- Bake for 20-25 minutes or until the pastry is deep golden brown. Let stand for 45 minutes to 1 hour. Serve with the crackers.
- *To soften the cherries, mix the cherries, and 1/2 cup hot water in a small bowl,. Let stand for 1 minute. Drain and pat the cherries dry.
Nutrition Facts : Calories 572.1, Fat 34.1, SaturatedFat 10, Cholesterol 48.9, Sodium 775.2, Carbohydrate 53.7, Fiber 1.6, Sugar 7.8, Protein 13.3
HOLIDAY BRIE EN CROUTE
Steps:
- Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. 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 with the pastry scraps, if desired. Brush with the egg mixture.
- Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.
DRIED CHERRIES, PECANS AND ROSEMARY BRIE EN CROUTE
Provided by Food Network
Time 1h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Stir the cherries, pecans, honey and rosemary in a small bowl. Spread the cherry mixture into the center of the pastry square. Top with the cheese round. Brush the edges of the pastry with the egg mixture. Fold two opposite sides of the pastry over the cheese. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese. Fold the sides up onto the cheese and press the edges to seal. Place the pastry-wrapped cheese seam-side down onto a baking sheet. Brush the pastry with the egg mixture
- Decorate the top with pastry scraps or additional rosemary, if desired. Brush the pastry with the egg mixture.
- Bake for 20 to 25 minutes or until the pastry is deep golden brown. Let stand for 45 minutes to 1 hour. Serve with the crackers.
- *To soften cherries, mix the cherries and 1/2 cup hot water in a small bowl. Let stand for 1 minute. Drain and pat the cherries dry.
DRIED CHERRIES, PECANS & ROSEMARY BRIE EN CROUTE
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Stir the cherries, pecans, honey and rosemary in a small bowl. Spread the cherry mixture into the center of the pastry square. Top with the cheese round. Brush the edges of the pastry with the egg mixture. Fold two opposite sides of the pastry over the cheese. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese. Fold the sides up onto the cheese and press the edges to seal. Place the pastry-wrapped cheese seam-side down onto a baking sheet. Brush the pastry with the egg mixture Decorate the top with pastry scraps or additional rosemary, if desired. Brush the pastry with the egg mixture. Bake for 20 to 25 minutes or until the pastry is deep golden brown. Let stand for 45 minutes to 1 hour. Serve with the crackers.
DRIED CHERRIES, PECANS & ROSEMARY BRIE EN CROUTE
Number Of Ingredients 9
Steps:
- 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. 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. Bake for 25 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers. 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.
DRIED CHERRIES, PECANS AND ROSEMARY BRIE EN CROUTE
Dried cherries, toasted pecans, and honey top this brie round baked in puff pastry.
Provided by Allrecipes Member
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Stir the cherries, pecans, honey and rosemary in a small bowl. Spread the cherry mixture into the center of the pastry square. Top with the cheese round. Brush the edges of the pastry with the egg mixture. Fold two opposite sides of the pastry over the cheese. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese. Fold the sides up onto the cheese and press the edges to seal. Place the pastry-wrapped cheese seam-side down onto a baking sheet. Brush the pastry with the egg mixture.
- Decorate the top with pastry scraps or additional rosemary, if desired. Brush the pastry with the egg mixture.
- Bake for 20 to 25 minutes or until the pastry is deep golden brown. Let stand for 45 minutes to 1 hour. Serve with the crackers.
Nutrition Facts : Calories 533.4 calories, Carbohydrate 57.2 g, Cholesterol 67.2 mg, Fat 26.6 g, Fiber 5.2 g, Protein 13.1 g, SaturatedFat 9.3 g, Sodium 691.5 mg, Sugar 12.6 g
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- Preheat the oven to 425°F. Line a baking sheet with parchment paper. Slice off the top rind of the brie and discard.
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