Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the thawed puff pastry into a square or circle large enough to fully wrap the Brie.

If desired, carefully slice off the top rind of the Brie for a creamier texture (optional).

Place the Brie in the center of the puff pastry. Spread the cranberry sauce evenly over the top of the Brie, then sprinkle with chopped pecans. Drizzle honey on top if using.

Fold the edges of the puff pastry up and over the Brie, pressing gently to seal. Trim any excess pastry, and use scraps to decorate the top if desired.

In a small bowl, whisk together the egg and water. Brush the egg wash over the puff pastry to create a golden finish when baked.

For best results, chill the wrapped Brie in the refrigerator for 10–15 minutes before baking.

Place the wrapped Brie on the prepared baking sheet. Bake in the preheated oven for 30–40 minutes, or until the pastry is golden brown and puffed.

Let the baked Brie cool for 5–10 minutes before serving to allow the cheese to settle and avoid spills.

Garnish with fresh rosemary sprigs, extra cranberry sauce, and a sprinkle of pecans for an elegant touch. Serve warm with crackers, sliced baguette, or fresh fruit.