Dried Cherry, Pecans and Rosemary Brie En Croute

• 0.5 (17 1/3 ounce) packagepepperidge farm puff pastry sheets (1 sheet)
• 1 egg
• 1 tablespoon water
• 13 cup cherries, softened*
• 14 cup pecans, chopped, toasted
• 14 cup honey
• 12 teaspoon fresh rosemary leaves, chopped or 12 teaspoon dried rosemary leaves, crushed
• 1 (13 1/4 ounce) brie cheese, round
• 1 (26 ounce) package crackers, Pepperidge Farm Entertaining Quartet

1. Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle.
2. Heat the oven to 400F
3. Beat the egg and water in a small bowl with a fork.
4. Unfold the pastry sheet on a lightly floured surface.
5. Roll the pastry sheet into a 14-inch square.
6. Stir the cherries, pecans, honey and rosemary in a small bowl.
7. Spread the cherry mixture into the center of the pastry square.
8. Top with the cheese round.
9. Brush the edges of the pastry with the egg mixture.
10. Fold two opposite sides of the pastry over the cheese.
11. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese.
12. Fold the sides up and onto the cheese and press the edges to seal.
13. Place the pastry-wrapped cheese seam-side down onto a baking sheet.
14. Brush the pastry with the egg mixture.
15. Decorate the top with pastry scraps or additional rosemary, if desired.
16. Brush the pastry with the egg mixture.
17. Bake for 20-25 minutes or until the pastry is deep golden brown.
18. Let stand for 45 minutes to 1 hour.
19. Serve with the crackers.
20. *To soften the cherries, mix the cherries, and 1/2 cup hot water in a small bowl,.
21. Let stand for 1 minute.
22. Drain and pat the cherries dry.

pastry sheets, egg, water, cherries, pecans, honey, rosemary, brie cheese, crackers

Taken from www.food.com/recipe/dried-cherry-pecans-and-rosemary-brie-en-croute-338724 (may not work)