Preheat the oven to 425 degrees F (220 degrees C).
Puff Pastry (2 sheets)
into a 12-inch square. Trim the corners to make two circles.
Place one of the pastry circles on a parchment-lined baking sheet. Cut off the top rind of the
Brie Cheese Round (1)
and place on top of the pastry. Then drizzle with
Honey (40 g)
Top with the
Dried Cherries (55 g)
Chopped Pecans (25 g)
Fresh Rosemary (as needed)
, then brush the exposed pastry with the egg wash made with a
Large Egg (1)
beaten with 1 tablespoon water.
Place the second pastry circle on top; press the pastry directly against the cheese and bottom pastry.
Trim the pastry, leaving a 1-inch border around the cheese.
Use a fork to firmly crimp the edges and seal in the cheese. Brush the top of the pastry with the egg wash.
If desired, use the scraps to make decorations. Simply cut out leaves and use a sharp knife to make indentations for the ribs.
Decorate the top of the pastry with the leaves, and a berry or two, if you like, then brush the decorations with the egg wash.
Bake for about 20 minutes, or until golden brown.
Let the baked Brie sit for at least 45-50 minutes before serving, otherwise, the cheese will ooze right out. Serve with fruits and crackers. Enjoy!