Brie En Croute with Dried Cherries and Pistachios

First of all, Happy New Year 2009!! It's going to be a great year for so many reasons. First of all - my husband and I will mark our first year of marriage! I can't wait till we get to celebrate in June. Secondly, my husband's sister is pregnant with her first child and due in July! I get to host the baby shower and we're all just so excited for this little bundle of joy to arrive. It'll be the first baby in our immediate family. And finally, my husband and I are planning a big trip to Hawaii for August that we're extremely excited about. We love to travel and have decided on Hawaii for our next destination. I can't wait to be there, exploring the islands and soaking in the sun - not to mention experiencing all the wonderful fresh cuisine! That will be a real treat.

And on that note, I leave you with this beautiful brie en croute.

I made this for an appetizer on Christmas Day and it was so good. It can be put together ahead of time, wrapped and refrigerated until you're ready to bake and serve it. I found the recipe online with a google search and the combo of dried cherries and salty pistachios with the creamy brie just sounded heavenly. Brie en croute is always a rich, silky treat and makes a very nice presentation for a special day. Enjoy!

Brie En Croute with Dried Cherries and Pistachios
Whole Foods website

17.5 ounces frozen puff pastry, thawed
1 (400-gram) wheel Brie
1/2 cup (+ few extra for garnish) dried cherries
1/4 cup cherry preserves
1 tablespoon brandy or cognac (optional)
1/2 cup (+ few extra for garnish) shelled pistachios, lightly toasted
1 egg, lightly beaten with 1 teaspoon water (optional)

Method
Preheat oven to 350°F.

Lay puff pastry flat on a non-stick or parchment-lined baking sheet or pie pan. Slice wheel of Brie in half horizontally to create two thinner Brie rounds. Place one Brie round (rind-side down) onto pastry dough. In a small bowl, mix together cherries, preserves and brandy. Spread evenly over Brie and scatter pistachios on top. Place other Brie round (rind-side up) over filling. Fold pastry edges up over Brie, and press together to seal. Flip entire package so that the seam is underneath. Brush top with egg wash if desired.

Bake 15 to 20 minutes, until pastry is golden brown. Let cool 5 minutes before serving. Garnish sparingly with additional toasted pistachios and dried cherries.