A cherry assignment...

I normally don't do fancy, but sometimes fancy stuff tastes really good.
I was at a party a few months ago where someone made this delicious Brie en Croute that was different than most pastry-wrapped cheese rounds I have had in the past.
I have had brie en croute with raspberries, apples and even, once, with lemon curd so there was no surprise in finding fruit with the cheese. The surprise came from the surprisingly tart cherries.
Legend has it that in the eighth century, French Emperor Charlemagne first tasted this soft cheese at a monastery in Reuil-en-Brie and fell instantly in love with its creamy, rich flavor that has hints of hazelnuts and mushrooms.
When she was very small, Genevieve had her first taste of brie and, to my surprise, she loved it. I thought it might be too strong for such a little one. But I had to laugh when she asked me later if she could have some more of "that cheese that smells like the woods."
So, lets mix some woodsy cheese with some tart cherries and see what we come up with.

Brie en Croute with Tart Cherries
1 sheet of puff pastry
1 egg
1 tablespoon water
1/3 cup dried cherries, softened in hot water
1/4 cup honey
1/8 teaspoon dried rosemary leaves, crushed
1 round of Brie cheese

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

  • Heat the oven to 400 degrees.

  • Beat the egg and the water in a small bowl with a fork.

  • Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Stir the cherries, the honey and the rosemary in a small bowl. Spread the cherry mixture into the center of the pastry square.

  • Top with the cheese round.

  • Brush the edges of the pastry with the egg mixture.

  • Fold two opposite sides of the pastry over the cheese. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese.

  • Fold the sides up onto the cheese and press the edges to seal. Place the pastry-wrapped cheese seam-side down onto a baking sheet. Brush the pastry with the egg mixture.

  • Brush the pastry with the egg mixture.

  • Bake for 20 to 25 minutes or until the pastry is a beautiful golden brown.

  • Let stand for 45 minutes to 1 hour. 

 Vegetarian.

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