Baked Brie en Croûte

Instructions

1. Prepare the ingredients
   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Unwrap the Brie and place it in the freezer for 15 minutes to make it easier to work with. Mix the apricot preserves with the chopped nuts, cranberries, and brown sugar in a small bowl.
2. Prepare the puff pastry
   Roll out the thawed puff pastry on a lightly floured surface to a square about 12 inches across, or large enough to wrap around the Brie with about 2 inches of excess pastry on all sides.
3. Assemble the wrapped Brie
   Place the Brie in the center of the pastry. If desired, use a sharp knife to carefully cut off the top rind of the Brie. Spread the jam and nut mixture on top of the Brie. Drizzle with honey and sprinkle with thyme leaves if using.
4. Wrap the Brie
   Fold the corners of the pastry up and over the Brie, overlapping them slightly to fully enclose the cheese. Gently press the edges together to seal. If desired, cut decorative shapes from pastry scraps and place on top.
5. Apply egg wash
   Transfer the wrapped Brie to the prepared baking sheet. Brush the entire surface with the egg wash, which will give the pastry a golden color when baked. Make sure to seal all seams well to prevent the cheese from leaking during baking.
6. Bake until golden
   Bake in the preheated oven for 25-30 minutes, until the pastry is puffed and golden brown. Allow to cool for 5-10 minutes before serving.
7. Serve warm
   Transfer to a serving platter and surround with crackers, sliced baguette, and apple slices. Serve while still warm so the Brie is melted and creamy when cut into.