One sheet puff pastry, all butter brand preferred, thawed according to package insert
1/2 cup apricot preserves
1/3 cup dried cherries
1+ teaspoon fresh thyme leaves, optional
1 round of Brie (13.2 ounces)
1 tablespoon of water
Line baking sheet with parchment and set aside.
On a lightly floured surface roll puff pastry into a 14 x 14 inch square, then trim into a circle. Save scraps to decorate top before baking. Spread the preserves across pastry, leaving a 1 inch perimeter plain. Sprinkle cherries in the middle, approximately the width of the brie. Sprinkle cherries with thyme leaves, if desired. Top with Brie (rind intact).
Mix egg and water in small bowl with fork. Brush the plain edge of the pastry with egg wash, then fold up over top of Brie. Trim any excess pastry away if needed and press to seal. Flip pastry wrapped cheese and place on baking sheet. Using a leaf or other cookie cutters, cut out pastry scraps and arrange on top of Brie. Refrigerate while preheating oven to 400º.
Brush pastry with egg wash, then bake for 20-25 minutes, till golden brown. Serve with crackers.