Cranberry Walnut Brie En Croute (Brie In Puff Pastry)

by Katie of:
1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet)
1 egg
1 tablespoon water
1/3 cup dried cranberries
1/4 c. pepper jelly
1/4 cup chopped toasted walnuts
 1/4 cup honey
1/2 teaspoon chopped fresh rosemary leaves
1 (16 oz or can use 13.2 oz) Brie cheese round
crackers & fruit or nuts for garnish
Thaw the pastry sheet at room temperature for 40 minutes. 
Preheat the oven to 400°F.  Soak cranberries in one cup of hot water for 2 minutes.  Drain and pat dry on paper towel. Remove top rind from the Brie by lightly scoring it with knife and pulling off.  Beat the egg and water in a small bowl with a fork. 
 Unfold the pastry sheet on a lightly floured surface. Lightly roll with rolling pin to iron out seams.  Roll the pastry sheet into a 14-inch square. Trim the corners off to make more of a circle.  
Stir the cranberries, pepper jelley, honey and rosemary in a small bowl. Spread the cranberry mixture into the center of the pastry square. Top with the cheese round. Brush the edges of the pastry with the egg mixture. Fold two opposite sides of the pastry over the cheese.  Fold the sides up onto the cheese and press the edges to seal. Place the pastry-wrapped cheese seam-side down onto a baking sheet.  Brush the pastry with the egg mixture

Take the scraps and hand cut leaves out of the puff pastry, scoring with a small sharp paring knife to make leaf veins.

Bake for 20 to 25 minutes or until the pastry is deep golden brown. Let stand for 45 minutes to 1 hour. Serve with the crackers.