Preheat oven to 400°F: Line a baking sheet with parchment paper or foil.

Sprinkle flour on board and roll out the puff pastry until it measures roughly 11 inches by 11 inches.

Place the round of cold brie in the middle of the pastry. Top with fig jam or preserves.

Fold the corners over the brie, forming a neat package. Use your hand to gently press the edges against the brie and neaten up the sides.

Transfer the wrapped brie to the baking sheet.

Brush the pastry all over with the beaten egg.

Bake the brie until the pastry is deep golden-brown, 35 to 40 minutes.

Allow to cool 5 to 10 minutes, then transfer to serving dish.

Top with sliced figs.

Serve warm with crackers or sliced baguette.

Enjoy with a glass of Butter Chardonnay or JaM Cabernet.