• 1 egg
• 1 Tbs. water
• 1 lb. Brie cheese
• 1/4 cup chopped pecans, toasted
• 1/4 cup parsley, chopped
• 1 sheet frozen puff pastry, thawed

Preheat oven to 400°F. Lightly beat egg and water in a bowl and set aside. Slice Brie in half horizontally. Sprinkle bottom half with nuts and parsley. Top with remaining half. Unfold pastry on a lightly floured surface. Roll into a 15 inch circle. Place Brie in center of pastry. Brush pastry edges with egg mixture. Fold edges up and around cheese wheel and press edges firmly to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps, if desired. Brush egg mixture all over pastry and bake 20 minutes, or until golden. Remove and cool on a wire rack 10 minutes before serving.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 170, fat 14.0g, 74% calories from fat, cholesterol 53mg, protein 8.8g, carbohydrates 2.5g, fiber 0.3g, sugar 0.4g, sodium 253mg, diet points 5.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 1.2, Fat: 2.1, Sugar: 0.1, Very lean meat protein: 0.0

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The recommended wines are: Fumé Blanc, Chablis, or Sauvignon Blanc.