Preheat the oven to 350 degrees Fahrenheit. Scrape the excess white crust off of the brie, it doesn’t have to be completely removed, just use a blunt knife to scrape off whatever comes off easily.

Cut the wheel in half horizontally. This is going to be difficult, but it it alright if it’s not in one whole piece because it will melt together when you bake it, so feel free to hack off in chunks at a time if keeping the half in one piece is too difficult.

Place one sheet of puff pastry flat on a lightly floured surface, then place one of the halves of the wheel of brie on the center of the sheet. If you want, you can cut a small decorative shape out of two of the corners of the puff pastry sheet and set them aside for later.

Evenly spread the apricot preserves over the brie, then sprinkle the brown sugar over the preserves. Place the 2nd half of the brie on top of the brown sugar and preserves, creating a sort of brie layer cake.

Wrap the edges of the puff pastry sheet up over the

brie as far as they will go without stretching too much. Then lay the

2nd sheet of puff pastry over the exposed brie, and then flip the

wrapped brie over and wrap the puff pastry around the other side and

press the sheets together.

Place the wrapped brie seam-side down on a greased baking sheet. Place

the two decorative cut-outs on top of the wrapped brie and poke a hole

in the puff pastry to let the air out. Lightly brush the puff pastry

with the whisked egg. Place the pan in the oven and bake for about 30

minutes or until golden brown. Check on the brie every 5-10 minutes and

poke holes in the dough if you notice air bubbles forming or

the puff pastry swelling significantly.