Thaw the puff pastry in the refrigerator for at least 4 hours, or overnight. Preheat your oven to 400°F (200°C). Roll out the pastry to about 1/8 inch thick.

Line a baking sheet with parchment paper and transfer the rolled-out puff pastry onto the prepared sheet.

Spread fig jam in the center of the pastry, leaving a couple of inches at the edges. Place the brie cheese on top, and drizzle honey over the brie.

Fold the pastry edges over the brie and jam, pinching tightly to seal.

Whisk the egg with a splash of water and brush the mixture over the wrapped pastry.

Bake for 20 to 25 minutes or until golden brown. Keep an eye on it during the last few minutes.

Cool for 5 minutes before serving warm with fresh fruit and assorted crackers.