Brie en Croute

1/2 of a 17.3 -ounce pkg . Pepperidge Farm* Puff Pastry ( 1 sheet)

1 egg

1 Tbsp . water

1/2 cup dried cherries ,softened

1/2 cup chopped toasted pecans

1/4 cup honey

1/2 tsp. chopped fresh rosemary leaves

1 (3.2 ounces) Brie cheese round

Directions

Thaw pastry sheet at room temperature  , 40 minutes, or until it's easy to handle.

Heat oven to 400*F . Beat egg and water in a small bowl.

Unfold the pastry sheet on lightly floured surface . roll sheet  into a 14 in. square. Stir cherries , pecans , honey and rosemary in bowl .Spread cherry mixture on the  center of the square . Top with cheese .

Brush edges of pastry with egg mixture  . Fold two opposite sides over cheese .Trim remaining two sides of square to 2 inches from edge of cheese . Fold sides up onto  cheese and press sides to seal.

Place seam side down onto baking sheet . Decorate top with pastry scraps or additional rosemary if desired , brush with egg mixture .

Bake for 20 --25 minutes , or until pastry is deep golden brown , let stand for 45 minutes.

Hint : Soften cherries  in half cup hot water . Let stand for  1 minute . Drain and pat dry.

It's heart healthy ... I have to make it at least once a week for my father-in-law .