Pesto Baked Brie

by Elyse Barnes

 

•    1 sheet frozen puff pastry, thawed

•    8 oz wheel double cream brie cheese

•    ¼ cup prepared pesto

•    1 egg, well beaten

Line Dutch oven with parchment paper. Unfold puff pastry and lay on a lightly floured surface. Unwrap brie and place on the center of the dough. Spoon pesto onto the center of the brie, spreading within about ½" of the edge.

Brush dough lightly with beaten egg, then fold the dough around the cheese and press it together  to ensure that all edges are sealed.

Brush the entire exterior of the pastry with remaining beaten egg then bake 50 for minutes until the crust is dark golden brown.

Remove from oven and allow to cool for about 10 minutes before cutting. Serve with crackers, crostini or green apple slices.