Brie Pastry With Berries and Rosemary

• 12 cup raspberry preserves
• 14 cup raspberries (fresh or frozen)
• 14 cup blueberries (fresh or frozen)
• 8 ounces brie cheese
• 6 ounces camembert cheese
• 1 sheet frozen puff pastry, thawed
• 1 large egg, beaten for glazing
• 2 tablespoons fresh rosemary, minced
• 1 78 teaspoons pepper

1. Combine preserves, raspberries, blueberries, pepper and rosemary.
2. Roll out the puff pastry to form a 10-12 inch square.
3. Cut the rind off the top of both cheeses and place them in the center of the pastry square.
4. Spoon the berries over top of cheeses.
5. Form a pastry packet by bringing up opposite sides of the pastry up over the cheeses and pinching the ends together.
6. Paint the insides of the other two sides with the egg wash and bring them up and enclose cheese and berries.
7. Paint the outside of the pastry with the egg glaze.
8. Preheat oven to 400F Place pastry on a lightly greased cookie sheet.
9. Bake about 30 minutes until pastry is golden.
10. Do not worry if the top opens up a bit.
11. Allow to cool 30 minutes before serving.

raspberry preserves, raspberries, blueberries, brie cheese, camembert cheese, pastry, egg, fresh rosemary, pepper

Taken from www.food.com/recipe/brie-pastry-with-berries-and-rosemary-361032 (may not work)