If making in individual cut brie, don't put bake puff pasty on top as it won't rise.
Maybe try to make more like a pot pie - bake puff pastry in small dish, then add brie/jam, cover with pastry and bake
If you cut brie, it will melt out of pastry. Cook in baking dish lined with parchment in case brie melts out of pastry.
Puff pastry - watch it browns quickly at 400F; use 375F; no convection)
1/4 cup (4 tbsp) Fruit preserves
8 oz Brie cheese
1 egg + 1 teaspoon water (butter, heavy cream, milk, or any fat are substitutes)
Pre-heat oven to 350 degrees. Whisk egg and water in a small bowl and set aside.
Gently tear apart the crescent dough so that 4 crescent rolls form a square. Press the perforations together so they don't tear apart and form one square of dough.
Lay the dough out on a sheet of parchment paper. Put about 1/4 cup of preserves in the middle of the dough. Place the brie round on top of the preserves. Top the brie with more preserves.
Tear apart a rectangle of 2 crescent rolls and lay them over on top of the cranberries on top of the brie. Fold the rest of the dough up and around the brie so it is encased in the dough.
Brush the tops and sides of the dough with the egg.
Place the parchment paper and brie on a baking sheet. Bake for at least 30 minutes, watching closely to make sure that the dough cooks through but doesn't burn. It should be a nice dark brown once done.
Allow the brie to cool for 15 minutes before serving.