Air Fryer Baked Brie with Pesto, Sundried Tomatoes and Artichoke Hearts Recipe

Air Fryer Baked Brie with Pesto, Sundried Tomatoes and Artichoke Hearts

Level: Easy
Yield: 6 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 6 servings)
Calories: 415
Total Fat: 25 g
Saturated Fat: 9 g
Carbohydrates: 33 g
Dietary Fiber: 3 g
Sugar: 4 g
Protein: 16 g
Cholesterol: 69 mg
Sodium: 703 mg
Total: 1 hr 15 min
Active: 40 min

Transform your gatherings with this irresistible air fryer baked Briepuff pastry emerges perfectly crisp and golden in record time, faster than any oven. Bursting with vibrant pesto, tangy sundried tomatoes, and marinated artichoke hearts, this easy appetizer delivers bold flavors and festive charm that will have everyone reaching for more.

1 demi baguette, thinly sliced on the bias
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/3 cup marinated artichoke hearts, chopped
1/3 cup sundried tomatoes, chopped
3 tablespoons store-bought basil pesto
1 large egg
All-purpose flour, for dusting
One sheet frozen puff pastry (from a 17.3-ounce box), thawed
One 8-ounce wheel of brie
Crackers, sliced red bell peppers and endive, for serving

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Special equipment:

a 3.5- or 6-quart air fryer

Preheat an air fryer to 350F.
Brush both sides of the bread slices with olive oil and season with a pinch of salt and several grinds of black pepper. Place the slices in the air fryer basket, arranging them so they fit snugly. Air fry until golden and crisp, flipping halfway through, about 4 minutes.
While the bread toasts, mix the artichoke hearts, sundried tomatoes, and 2 tablespoons of pesto in a medium bowl until well combined. Set aside. In a small bowl, whisk the egg with a splash of water to make an egg wash, then set it aside.
Lightly dust a clean work surface or cutting board with flour. Roll out the puff pastry into a 14-by-12-inch rectangle. Trim 1/4-inch-wide strips from the shorter ends to form a 12-by-12-inch square, saving the strips for decoration.
Brush the center of the pastry square with a little egg wash. Lay the reserved strips at an angle in a crisscross pattern in the center, 4 in each direction. Gently press to secure. Place a piece of parchment paper over the pastry, then use it to flip the whole thing over so the crisscross design is now on the bottom.
Spoon the artichoke-sundried tomato mixture into the center of the pastry, then top with the remaining 1 tablespoon of pesto and the brie wheel. Fold the pastry up and over the brie, brushing the edges with egg wash and pinching to seal. Flip the pastry-wrapped brie so the crisscross design is on top. Brush the entire outside of the pastry with egg wash, then chill in the refrigerator until firm, about 20 to 30 minutes.
Preheat the air fryer to 375F. Place the brie in the center of the basket and air fry until the pastry is golden brown and fully cooked, about 18 minutes.
Let rest for 5 minutes, then serve warm with the toasted bread, crackers, sliced bell peppers, and endive.