• Remove pastry from freezer to begin thawing (it should take around 40 minutes – check package for thawing instructions).
• Freeze brie for 20 minutes to make slicing easier. After brie has been in the freezer 20 minutes, remove and slice equally through the equator.
• Add all of the Pepper Jelly Cranberry Sauce Ingredients to a medium saucepan and bring to a boil. Reduce heat to medium-low, and simmer, stirring often, until thickened (you want it quite thick). Remove from heat and allow to cool to room temperature (you can refrigerate to speed up the process).
• Meanwhile, melt butter with brown sugar in a skillet over medium heat. Add pecans and cook, stirring often until golden, about 2-3 minutes. Transfer to parchment paper until cool enough to chop.
• Lay the two brie halves next to each other, cut side up. Spoon a generous amount of Cranberry Sauce over the left piece of brie (approximately 1/4-/1/3 cup) and spread into an even layer (you might not use all of the sauce). Evenly top with chopped craisins followed by chopped pecans. Top the loaded brie with the right piece, cut side down so the rind is on the outside. Set aside.
• Lay thawed puff pastry sheet on a lightly floured surface and lightly dust with flour. Roll into a square approximately 11x11 inches. Place stuffed brie in the center of the puff pastry. Brush egg wash on puff pastry all around brie.
• Fold one edge of the dough over the brie and brush the top with egg wash. Fold up the opposite side then brush top dough with egg wash. Repeat with remaining edges until the brie is completely encased, trimming off excess dough edges if necessary. You can use excess dough to make decorations to place on top of brie if desired. Press the dough together to make sure it is snug and sealed all around. Brush the top and sides of the wrapped brie with egg wash.
• Place the brie in the freezer for one hour – DON’T SKIP this step! After 45 minutes, preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Place the brie on the prepared baking sheet and bake for 20-25 minutes OR until it is golden and you can see it leaking a little cheese. Let cool 10 minutes before servings with crackers, fruit, etc.

MAKE AHEAD

• The brie can be wrapped in pastry WITHOUT brushing the exterior in egg wash and kept refrigerated for up to a day. When ready to make, brush with egg wash, freeze for 1 hour and bake as directed.