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Honeyed Cherry Pecan and Rosemary Brie en croute

Brenda Washnock’s Honeyed Cherry Pecan and Rosemary Brie en croute entry in the Sue Bee® honey Sweet Eats Recipe Contest!

Ingredients

  • 1 egg
  • 1 tablespoon water
  • 1/3 cup dried cherries
  • 2T Sue Bee® Honey
  • 1/4 cup toasted pecans; coarsely chopped
  • 1/2 teaspoon chopped fresh Rosemary leaves
  • 1 sheet puff pastry
  • 1 (15 ounce) wheel of Brie

Directions

  • Heat the oven to 375 degrees.
  • Beat the egg and water in a small bowl with a fork.
  • Stir together the dried cherries, Sue Bee® honey, toasted pecans and rosemary.
  • Lay the puff pastry on a lightly floured surface.
  • Cut it into a large oval with a knife (reserve the scraps).
  • Spoon the cherry mixture in the center of the puff pastry.
  • Top with the cheese.
  • Brush the edge of the oval with 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, if desired.
  • Brush with the egg mixture.
  • Bake for 25-35 minutes or until the pastry is golden brown.
  • Let stand for 30 minutes.
  • Slice and enjoy with crackers or as is.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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