• Cooking Time: 20-25 Let stand 45 min
  • Servings: 6
  • Preparation Time: 15


I found this recipe in the December 2010 Cooking Light magazine. I made it for a family dinner, as an appetizer and everyone loved it. It was simple and tasty! You can also find this recipe at


  • 1 sheet of Peppridge Farm Puff Pastry
  • 1 egg
  • 1tbs water
  • 1/4 cup chopped pecans
  • 1/4 cup honey
  • 1/3 cup dried cherries, softened
  • 1/2 tsp chopped fresh rosemary
  • 1 13.2 oz Brie cheese round


  • Heat oven to 400 F.
  • Cover a baking pan/dish with foil. (The honey tends to ooze out.)
  • Beat the egg and the water in a small bowl.
  • Soften cherries in 1/2 cup hot water. Let stand 1 minute. Drain and dry.
  • Thaw pastry sheet (40 min at room temp or defrost for 15-20 sec in microwave if you are in a hurry) and spread out on a lightly floured surface.
  • Stir together honey, cherries, rosemary and pecans in a small bowel.
  • Spread the mixture in the middle of the puff pastry.
  • Place brie on top of the mixture.
  • Fold two opposite sides over the brie.
  • Trim the other two sides so that there is about two inches from the edge of the cheese.
  • Fold sides onto the cheese and press the edges to seal.
  • Place the cheese seam side down on a foiled baking pan.
  • Decorate the top with the pasty scraps. Be creative!
  • Brush with egg mixture and bake for 20-25 minutes or until it is golden brown. Let stand for 45 minutes. Serve warm

Categories: Appetizer 

Author Credit: Peppridge Farm

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