Brie and Pesto Puffs

Ingredients

2 sheets puff pastry
4 lbs. Brie
1 lb. Pesto Sauce
1 Tbsp. water
1 egg
2 oz. toasted, chopped walnuts

Instructions

(yields 124 pieces)

Roll the puff pastry sheets until they measure 14 inches wide and 16 inches long. Cut the pastry into 2-inch squares. In the center of each square place a ½ ounce piece of Brie, topped with a scant teaspoon of the Pesto Di Pomodoro or Pesto Sauce. Add the water to the egg and whisk well. Lightly brush the corners of the pastry with the egg wash. Pick up all four corners over the filling and pinch closed. Repeat the process until done. Brush the tops of the pastry bundles with the egg wash and sprinkle with chopped nuts. Bake in a 375* oven until golden brown.