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Brie en Croute with Cherries and Walnuts

Servings: 4


  1 sheet Puff Pastry, thawed

  15 oz Président® Brie

  1/2 cup Dried Cherries, chopped

  1/4 cup Black Cherry Jam

  4 Tbs Walnuts, chopped

  1 Tbs Brandy or Cognac, optional

  1 Egg Yolk

  1 tsp Water


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Preheat oven to 350 degrees.

Slice wheel of Brie in half horizontally.

In a small bowl, mix together the jam, cognac and chopped cherries.

Spread the cherry filling evenly over bottom half of the Brie and sprinkle with walnuts.

Top with other Brie half.

Refrigerate the Brie while preparing the pastry.

On a lightly floured surface, roll out the thawed pastry to a 14" by 14" square.

Trim the pastry to a 13 inch round using a plate as a guide.

Place the Brie in the center of the dough.

Fold the pastry over the Brie and press to seal.

Flip the brie over and garnish the top of the brie with dough cut out.

Brush the entire pastry with egg wash.

Bake 20 to 25 minutes, until pastry is golden.

Allow the pastry to cool for 30 minutes.