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1
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle.
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2
Heat the oven to 400F
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3
Beat the egg and water in a small bowl with a fork.
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4
Unfold the pastry sheet on a lightly floured surface.
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5
Roll the pastry sheet into a 14-inch square.
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6
Stir the cherries, pecans, honey and rosemary in a small bowl.
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7
Spread the cherry mixture into the center of the pastry square.
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8
Top with the cheese round.
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9
Brush the edges of the pastry with the egg mixture.
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10
Fold two opposite sides of the pastry over the cheese.
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11
Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese.
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12
Fold the sides up and onto the cheese and press the edges to seal.
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13
Place the pastry-wrapped cheese seam-side down onto a baking sheet.
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14
Brush the pastry with the egg mixture.
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15
Decorate the top with pastry scraps or additional rosemary, if desired.
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16
Brush the pastry with the egg mixture.
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17
Bake for 20-25 minutes or until the pastry is deep golden brown.
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18
Let stand for 45 minutes to 1 hour.
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19
Serve with the crackers.
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20
*To soften the cherries, mix the cherries, and 1/2 cup hot water in a small bowl,.
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21
Let stand for 1 minute.
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22
Drain and pat the cherries dry.
