Directions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. Lightly dust your work surface with flour. Unfold the puff pastry and roll it into a rectangle, about 10 x 14 inches. Transfer it to the prepared baking sheet.

3. Slice the brie into 1/4-inch slices and arrange them in an even layer over the pastry, leaving a 1-inch border around the edges.

4. Spoon the Blueberry Bourbon Pecan Jam over the brie slices, spreading it evenly, and sprinkle with half of the chopped herbs.

5. Fold the 1-inch border up and over the edges of the filling, pressing the corners together to seal. Leave the jam-topped center open.

6. Whisk the egg with the water and brush it over the folded pastry edges.

7. Bake for 20–25 minutes, until the crust is puffed and deep golden brown.

8. Let rest for 10 minutes so the cheese sets slightly, then slice into squares or strips. Top with the remaining chopped herbs, fresh herb sprigs, and a pinch of flaky sea salt. Serve warm with crackers, crostini, or apple slices.