Preheat oven 400 degrees.

Remove 1 sheet (2 come in a package) of Pepperidge Farm Puff Pastry from the freezer. Let it sit out for about 20 minutes before you unfold it to allow it to slightly thaw.

Fold it out onto a lightly floured board and roll it out just to flatten the seems. Place the wheel of brie in the center

(Note, caramalize the pecans ahead of time) Top with pecans, brown sugar, and pieces of butter. Fold up the sides* of the puff pastry, pressing them together. Crack the egg into a small bowl and whip it with a fork. Brush the egg on the outside of the pastry. (You wont use all of the egg). Place the entire thing on a silpat (or parchment) lined baking sheet.

Bake at 400 degrees for 25 minutes, or until puffed and golden. Let it sit for 5 minutes before you cut into it. Serve with Apples, Grapes or Crackers.

*I like to make it more rustic looking than fancy, but there are many ways to add fanciful touches to make it more festive - you can cut leaves out of the pastry and put them on top, or create a bow. For more ideas, visit the Pepperidge Farm Puff Pastry page - they have a lot of ideas on how to make it look special.