Baked Brie in Puff Pastry with Fig-Orange Jam

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet or pie pan with parchment paper.\n2. Roll out the thawed puff pastry sheet to add an extra 1/2 to 1 inch in length and width. Slice it in half widthwise.\n3. Place Brie on top of one puff pastry half sheet. Spread jam over the cheese.\n4. Pull the pastry sheet ends over the top of the cheese, brushing with egg wash to bind. (Slight gaps in the pastry are okay.)\n5. Slice the other puff pastry half sheet into 10-11 strips widthwise. Weave the strips into a lattice, either directly on top of the wrapped Brie or separately on the counter, transferring with a spatula. Trim ends and tuck along the sides of the Brie wheel, using egg wash to bind. Brush the entire surface of the pastry with egg wash.\n6. Sprinkle with turbinado sugar, if using.\n7. Bake for 35-40 minutes, or until golden and bubbling. Cool for a few minutes before serving with crackers, sliced baguette, and/or sliced apples or pears. Top with candied pecans, if desired.