Date, Olive and Brie Pastry

Heat oven to 425°F and line a rimmed baking sheet with parchment paper. In a medium bowl, combine olives, dates, oregano and paprika.

On lightly floured work surface, use rolling pin to roll out puff pastry round until about 1/2-inch larger in diameter. Using a sharp knife, cut both the left and right sides of each round into four 1/2-inch horizontal strips just to the center circle.

Top the center of each round with 2 slices of brie and 1 tbsp. of olive mixture. Starting at one end, begin folding the pastry strips over the filling, alternating the sides to create a braid appearance. Transfer to prepared baking sheet. Brush pastry tops with egg.

Bake until pastries are puffed and golden-brown, about 15-20 minutes, rotating pan after 10 minutes for even browning.

Transfer pastries to cooling rack and let sit until cool enough to handle. Serve.