Baked Brie with Dried Cherries & Thyme
Recipe from Fine Cooking Magazine


Baked Brie with Dried Cherries & Thyme

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Ingredients
  • 1/2  pound
    wheel of Brie (about 4-inch diameter), at room temperature
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  • 1  sheet
    frozen puff pastry, thawed
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  • 1/3  cup
    dried cherries, coarsely chopped
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  • 2  teaspoons
    chopped fresh thyme
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  • 1  tablespoon
    unsalted butter, melted
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Directions
1.
Position a rack in the center of the oven and heat the oven to 425 degrees F.
2.
Slice off the top rind of the Brie and discard. On a sheet of waxed paper or parchment, roll the pastry out to a 12-inch square and cut two 6-inch rounds from it. Put one of the rounds on a small rimmed baking sheet, sprinkle with half of the dried cherries and thyme, leaving a 1/2-inch border around the edge, and gently press so they adhere.
3.
Set the Brie, rind side down, on top of the pastry, sprinkle with the remaining cherries and thyme, and cover with the other pastry. Crimp the edges together to seal in the cheese. Brush the top of the dough with the butter. Bake until the pastry browns, about 20 minutes. Let cool for 15 to 20 minutes and then serve.
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