Can substitute apples, honey and nuts for cherry mixture.

1 sheet of puff pastry (1/2 pkg) 1 egg 1 T water 1/3 c dried cherries, softened* 1/4 c chopped toasted pecans 1/4 c honey 1/2 t chopped fresh rosemary 1 13.2 oz Brie cheese round Fresh rosemary sprig for garnish

* Soften cherries in 1/2 c hot water. Let stand for 1 minute, drain and pat dry. Thaw pastry 40 minutes or until easy to handle. Heat oven to 400. Beat egg and water in small bowl and set aside. Unfold the pastry dough on lightly floured surface. Roll sheet into a 14" square. Combine cherrries, pecans, honey and rosemary in a bowl. Spread cherry mixture onto center of pastry square. Top wuih cheese. Brush edges of pastry with egg mixture. Fold 2 opposite sides over cheese. Trim remaining 2 edges of square to 2" from edge of cheese. Fold sides up onto cheese and press to seal. Place seam side down on baking sheet. Decorate top with pastry scraps or additional rosemary if dsired. Brush with egg mixture. Bake for 20-25 minutes or until pastry is deep golden brown. Let stand for 10-20 minutes before serving.