1 sheet frozen puff pastry, thawed (I prefer Pepperidge Farm)
1 round brie (about 8 ounces)
1 egg, lightly beaten
Fresh thyme (optional)
Preheat oven to 400°F.
Unfold the pastry onto a cookie sheet lined with a silicone baking mat and smooth it lightly with a rolling pin.
Place the brie in the center of the puff pastry and, just like wrapping a gift, bring the pastry edges together on top of the cheese. Gather the corners and pinch the pastry together to close the bundle. Use a pastry brush to brush the pastry top and sides with the beaten egg.
Bake brie for 20 to 25 minutes or until the pastry is golden brown. Let it rest for 10 to 15 minutes before serving.
Garnish with fresh thyme springs, if you like, and serve with savory crackers and apple slices.