Before we say farewell to 2010 and party season, here’s another great appetizer recipe you can whip up in a flash. It sounds fancy, but it couldn’t be simpler; add it to your Laramie house party list!
Brie en Croute
1 sheet puff pastry
1 tablespoon water
1/3 cup dried cherries
¼ cup finely chopped walnuts or almonds
¼ teaspoon black pepper
½ teaspoon chopped rosemary
1 Brie cheese round (about 13.2 oz.)
Preparation steps: Thaw pastry puff at room temperature for 30-45 minutes. Soften dried cherries in ½ cup hot water; let stand 5 minutes, drain, and pat dry.
Preheat oven to 400°F. Beat egg and water in a small bowl and set aside. Combine cherries, walnuts, pepper, and rosemary in another bowl
Unfold pastry puff sheet on a lightly floured surface. Spread cherry mixture in a compact circle in the center of the dough. Top with the unwrapped round of Brie. Brush the edges of the pastry with the egg mixture. Bring two opposite corners up and snugly over the cheese. Trim the remaining two corners to about 2 inches away from the cheese and bring them up and over the round in the same way. Press edges to seal. Place seam-side down onto a baking sheet prepared with cooking spray. Brush with egg mixture and bake 20-25 minutes or until golden brown. Allow to rest 10 minutes and serve warm or at room temperature.
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