Position a rack in the center of the oven and heat the oven to 425°F.
Slice off the top rind of the Brie and discard. On a sheet of waxed paper or parchment, roll the pastry out to a 12-inch square and cut two 6-inch rounds from it. Put one of the rounds on a small rimmed baking sheet, sprinkle with half of the dried cherries and thyme, leaving a 1/2-inch border around the edge, and gently press so they adhere.
Set the Brie, rind side down, on top of the pastry, sprinkle with the remaining cherries and thyme, and cover with the other pastry. Crimp the edges together to seal in the cheese. Brush the top of the dough with the butter. Bake until the pastry browns, about 20 minutes. Let cool for 15 to 20 minutes and then serve.
This was easy and delicious. Just make sure to buy the Brie wheel and dried cherries ahead of time, as they tend to be hard to find during the final week before the holidays. This is a keeper.
Easy and fabulous! I didn't really measure the amount of thyme I used, just eyeballed what looked good to me. I did, however, stick to the 1/3 cup of dried cherries. I stuck this in my Breville toaster oven since my large oven was in use. Came out beautifully and everyone was super impressed. I ate my portion on it's own, but some of my guests enjoyed it with crostini and endive spears.
Will definitely make this again and try it with different herb/fruit combos!
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