Instructions

1. Preheat oven to 375 degrees (convection ovens 325-250 degrees).
2. Slice brie through the center into two pieces, sandwich-style.
3. Combine cranberries, jam and almonds; spread evenly across cut side of one piece of the brie. Replace other piece of brie, cut side down, on top. (At this point brie may be wrapped and refrigerated up to 24 hours in advance.)
4. Spread the thawed puff pastry sheet on a work surface, lightly dusted with flour. (The work surface should be as cold as possible; a marble counter or slab works best.) With a rolling pin, roll pastry out to 1/8-inch thickness, pinching together any tears.
5. Place stuffed brie in the center of pastry sheet and, beginning at corners, wrap pastry up and over brie. Pinch seams together with your fingers to completely enclose brie; cut off excess pastry and reserve for garnishing brie, if desired. Turn brie over so the sealed side is down, If desired, roll out pastry scraps and cut into designs, such as leaves, and arrange on top of brie. (At this point the brie may be lightly tented with saran and refrigerated for up to 8 hours.)
6. Place on parchment or Silpat-lined baking sheet. Whisk egg with 1 tablespoon of water together and brush over brie, if desired.
7. Bake on center rack of oven 15-20 minutes, or until golden brown. (If you made pastry cut-outs to decorate brie, these will be browned in 10 minutes; cover with foil after 10 minutes and continue baking brie until golden brown.)
8. Place on plate and garnish with cranberries and greens, if using. Let sit 15 minutes before serving with pear slices and/or bread and crackers.