Preheat oven to 375 degrees.
Soak cranberries in a small bow of water for one minute to soften.
Arrange thawed puff pastry flat on a cookie sheet. Roll out the pastry a few times in each in direction to make the pastry slightly larger.
In a small saucepan, melt butter over low heat. Add in pecans and cinnamon and stir occasionally for 3 minutes.
Place Brie in the center of the puff pastry. (Some people have asked if you can cut the edible rind off. You can, but if you do, the cheese is more likely to ooze out while baking.)
Put pecan mixture on top of Brie.
Place brown sugar on top of pecans.
Drain cranberries and put on top of brown sugar.
Bring the edges of the puff pastry up and seal it to wrap the center contents.
Cut off excess dough and use a cookie cutter to create a shape to be placed on top. (A turkey or leaf would be adorable for Thanksgiving. I like to use a fox cookie cutter as that is our last name. A tree or jingle bell shape would be cute at Christmas.)
Brush the top and sides with the egg using a pastry brush.
Bake for 15-20 minutes or until golden brown.
Serve with multigrain crackers, apple or pear slices. Enjoy!
