Brie en Croute With Michigan Cherries

I am really in the holiday baking mode. Two blogs in a row devoted to fabulous food! My mom and I came across this recipe and we had to give it a whirl because it calls for Michigan dried cherries. The perfect balance of delicious salty brie mixed with the plump sweetness of dried cherries from Nino Salvaggios, the amazing Italian fruit market on Hall Road in Clinton Township, Michigan. This appetizer was a definite hit for our Christmas Day gathering.

Ingredients
½ of a 17.3-ounce package Pepperidge Farm Puff Pastry sheets
1 egg
1 tbsp. water
1/3 cup of dried cherries, softened (soften cherries in ½ cup of hot water.
¼ cup of chopped, toasted pecans
1/3 cup honey
1 brie round

Directions
Thaw pastry sheet at room temperature for about 40 minutes
Heat oven to 400 F. Beat egg and water in a small bowl

Unfold the pastry on a lightly floured surface. Roll sheet into 14 in square.

Stir cherries, pecans and honey together in a bowl.

Spread cherry mixture in center of square. Top with cheese.

Brush edges of pastry with egg mixture. Fold two edges of pastry over cheese. Trim remaining two edges of square to 2-inches from edge of cheese.

Fold sides up onto cheese and press edges to seal.

Place seam-side down on cookie sheet. Decorate top with pastry scraps. Brush with egg mixture.

Bake for 20-25 minutes or until pastry is deep golden brown. Let stand for 45 minutes. Serve with wheat cracker rounds.

What are your go-to holiday appetizers? I’d love to test them out. Have a wonderful New Year’s and remember to keep counting.

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