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Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 375°F. Line a large baking sheet with parchment paper; set aside. Unfold puff pastry on a lightly floured surface. If necessary, roll pastry into a 9-inch square. Using a sharp knife or a pastry wheel, cut pastry into 1-1/2-inch squares. Place pastry squares 1 inch apart on the prepared baking sheet.

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  • In a small bowl combine egg and the water. Lightly brush egg mixture onto pastry squares. In another small bowl combine salt, thyme, and pepper. Sprinkle mixture over pastry squares.

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  • Bake for 10 to 12 minutes or until pastry is puffed and golden brown. Cool slightly.

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  • Meanwhile, in a small bowl combine pecans, dried cherries, and honey. Place cheese on a serving platter. Top cheese with some of the pecan mixture. Serve with warm pastry squares. Pass the remaining pecan mixture.

Hazelnut- and Apricot-Topped Brie:

Prepare as directed, except substitute chopped hazelnuts (filberts) or almonds for the pecans, snipped dried apricots for the dried cherries, and apricot preserves for the honey.

Nutrition Facts

359 calories; total fat 25g; saturated fat 9g; polyunsaturated fat 3g; monounsaturated fat 12g; cholesterol 55mg; sodium 364mg; carbohydrates 25g; fiber 2g; sugar 10g; protein 10g; trans fatty acidg; vitamin a 292IU; vitamin cmg.

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