Brie en Croute with Cherries and Pistachios

This festive Brie can be served as a dessert or appetizer with Champagne or a semi-dry Riesling.

Serves 6–10.

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

Heat oven to 350 degrees F.

Lay the puff pastry flat on a non-stick or parchment-lined baking sheet or pie pan. Slice the wheel of Brie in half horizontally to create two thinner Brie rounds. Place one Brie round (rind-side down) onto the pastry dough.

In a small bowl, mix together cherries, preserves and brandy. Spread evenly over Brie and scatter pistachios on top. Place the other Brie round (rind side up) over the filling. Fold the pastry edges up over the Brie, and press together to seal. Flip the entire package so that the seam is underneath. Brush top with egg wash if desired.

Bake for 15–20 minutes. Let cool 5 minutes before serving.

Garnish sparingly with additional toasted pistachios and dried cherries.