Brie en Croute with Cherries and featuring Holiday Fried Pecans

• 1 sheet Puff Pastry, thawed
• 15 oz. Brie Cheese
• 1/2 cup Dried Cherries, chopped
• 1/4 cup Black Cherry Jam
• 4 tbs Holiday Fried Pecans, chopped
• 1 tbs Brandy or Cognac, optional
• 1 Egg Yolk
• 1 tsp Water
• Flour

• Slice wheel of Brie in half horizontally.
• In a small bowl, mix together the jam, cognac and chopped cherries.
• Spread the cherry filling evenly over bottom half of the Brie and sprinkle with Holiday Fried Pecans.
• Top with other Brie half.
• Refrigerate the Brie while preparing the pastry.
• On a lightly floured surface, roll out the thawed pastry to a 14" by 14" square.
• Trim the pastry to a 13 inch round using a plate as a guide.
• Place the Brie in the center of the dough.
• Fold the pastry over the Brie and press to seal.
• Flip the brie over and garnish the top of the brie with dough cut out.
• Brush the entire pastry with egg wash.
• Bake 20 to 25 minutes, until pastry is golden.
• Allow the pastry to cool for 30 minutes.