Brie en Croute - YUM!

I snagged this amazing recipe from a magazine.  Easily the BEST baked brie recipe I've ever had.

Brie en Croute

Ingredients:
1 sheet of Puff Pastry
1 egg
1 tbsp. water
1/3 cup dried cherries, softened*
¼ cup chopped toasted pecans
¼ cup honey
½ tsp. chopped fresh rosemary leaves
1 (13.2 ounce or 15 ounce) Brie round
     * Soften cherries in ½ cup hot water.  Let stand 1 minute.  Drain and pat dry.

Directions:
- Thaw pastry sheet at room temp 40 minutes or until it’s easy to handle.
- Heat oven to 400 degrees.  Beat egg and water in a small bowl.
- Unfold the pastry sheet on a lightly floured surface.  Roll sheet into a 14-inch square.  Stir cherries, pecans, honey, and rosemary in a bowl.  Spread the cherry mixture onto the center of the pastry sheet.  Top with the Brie round.
- Trim two corners to within 2 inches of the cheese’s edge.  Keep these triangles for cutting topping shapes.  Brush edges of pastry with egg mixture.  Fold trimmed sides up onto cheese, then long corners.  Press all around to seal.
- Place seam side down onto a baking sheet.  Decorate top with round shapes cut from pastry remainders and the scraps, and additional rosemary if desired.  Brush with egg mixture.
- Bake for 20-25 minutes, or until pastry is a deep golden brown.  Let stand for 45 minutes before serving.