Instructions

1. Let Puff Pastry Sheet thaw according to package directions (usually about 40 minutes)
2. Roughly chop Pecans, Fresh Rosemary Leaves (taken off stem) and Dried Cherries and place in a Mixing Bowl. Add 2 Tablespoons Honey to Chopped ingredients until thoroughly mixed.  Set aside.
3. Beat the Egg with Water in a separate small bowl to create Egg Wash. Set aside.
4. Lay out Puff Pastry Sheet on the cutting board and, using a Rolling Pin, roll out to about 12 inches by 16 inches. Using knife, cut the puff pastry into a square (about 12 inches x 12 inches).  Reserve extra Puff Pastry
5. Place wheel of Brie Cheese in the middle of the Puff Pastry square.
6. Top the Brie with the chopped ingredients.
7. Starting at the corner of the Puff Pastry, bring puff pastry up and over the center of the Brie. Using the brush, paint the top of the folded portion of Puff Pastry lightly with the Egg Wash. 
8. Moving counter clockwise, bring the corner up and over the center of the Brie, overlapping the last fold. Paint each fold of Puff Pastry lightly with the Egg Wash.  Continue until the Brie Cheese is completely covered.  (You may need to trim the Puff Pastry a bit at the end if it becomes too much to neatly fold up and over the Brie).  Transfer to Baking sheet.
9. Paint the Puff Pastry lightly with Egg Wash until thoroughly coated. You do not want it to puddle up though.
10. Using reserve Puff Pastry, cut little leaf decorations and a long strip that you can tie into a knot. Place on the top of the Brie in the center for decoration.  Paint lightly with the Egg Wash.
11. Bake at 400°F for about 20 minutes or until golden brown.
12. Let cool for at least 30 minutes (45 minutes is best) before cutting into it…otherwise the cheese will just run out.

Enjoy!