Baked Brie

1/4 cup butter (no substitutes), softened

3 ounces cream cheese softened

3/4 cup all-purpose flour

1 round (8 ounces) Brie leave rind attached
1 egg beat with 1 teaspoon water

In a large mixing bowl, beat the butter, cream cheese and flour on low speed until mixture forms a ball. Divide in half and wrap each portion in plastic wrap; refrigerate for 30 minutes. On a lightly floured surface, roll out each portion into a 7-inch circle about 1/8 inch thick. Place one circle on an ungreased baking sheet. Place Brie on pastry and top with remaining pastry circle; pinch edges to seal. Brush egg wash over top and sides of pastry. Bake at 400° for 15-20 minutes or until golden brown. Let stand for 30 minutes before serving. Serve with crackers.