Thaw puff pastry: Remove puff pastry from the fridge 30 minutes before assembling, to allow it to thaw. Keep brie refrigerated until assembly.

Preheat oven to 400 degrees F.

Roll out puff pastry: Remove the puff pastry from its packaging and place it on a lightly floured surface. Use a rolling pin to gently roll it into an 11x11 inch square. Place puff pastry on a piece of parchment paper.

Add brie and toppings: Place brie cheese wheel in the center. I like to thinly slice the top layer of rind off, but that’s optional, as the rind is edible. Add jam, smoothing into an even layer, followed by nuts, rosemary, and a drizzle of honey if desired. Add a sprinkle of flakey salt if desired.

Wrap: Pull one corner of the puff pastry up and over the cheese and toppings. Brush the top of that corner with a thin layer of egg wash. Pull the next corn up and fold it over the puff pastry, sealing them together. (The egg wash will help stick the puff pastry together). Brush the top with egg wash. Repeat with the other corners, smoothing the pastry evenly around the cheese. Brush the entire outside with egg wash.

Bake: Use a sharp knife to make a few shallow slits in the top of the pastry, for steam to escape. Place wrapped brie on the parchment paper, on a baking sheet. Bake for 30 minutes. Remove from oven and rest for 10 minutes before serving.

Serve: Place a small knife or spoon next to the brie for serving. Serve with apple slices, grapes, figs, and some crackers and baguette slices for spreading the melty cheese.