Start by simmering the Sun-Maid Raisins in a saucepan with cranberry juice, brown or coconut sugar and cinnamon. Cook for about 10 minutes until the sauce has thickened.
Next, roll out your puff pastry sheet and place a round of brie in the center.
Spoon the raisin compote evenly over the top, then fold the pastry around the cheese, seal it up, and brush with egg wash. (To make the egg wash, use a fork to scramble a raw egg in a bowl with a teaspoon of water).
Place the pastry-wrapped cheese on a parchment paper-lined baking sheet and cook at 375°F for 20-25 minutes or until golden brown. Let it cool slightly and garnish with fresh rosemary and/or thyme. Enjoy!
