My baked brie looked a little ugly because I was impatient with the puff pastry, but the looks are more than made up for in the gooey, sweet, savory, perfect flavor!
¼ cup dried cherries or cranberries chopped into tiny pieces
¼ cup toasted pecan pieces
¼ cup honey
½ teaspoon chopped fresh rosemary leaves (or 1 teaspoon dried rosemary)
1 teaspoon hot water
1 small- to medium-sized round Brie cheese
Thaw the pastry sheet at room temperature until it's easy to handle (about 1 hour).
Preheat the oven to 400 degrees. When defrosted, unfold the pastry sheet on a lightly floured surface and roll the pastry sheet with a rolling pin to seal any cracks in the pastry that may have occurred if you were impatient and unfolded it before it was ready (like I did). Be sure to roll it well (not like I did) if you want it to look pretty.
Stir the diced cherries or cranberries, pecan pieces, honey, rosemary and hot water in a small bowl. Spread the cherry mixture into the center of the pastry square and then top with the cheese round.
Beat the egg in a small bowl with a fork and then brush the edges of the pastry with the egg.
Begin wrapping the pastry over the cheese, trimming the pastry as needed to avoid too much dough in one place. Press the edges together to seal the pastry. Place the wrapped cheese seam-side down on an ungreased baking sheet and then brush the pastry with the beaten egg. If desired, decorate the top with pastry scraps (don’t forget to brush the decorations with the egg.)