Puff Pastry	sheet
Camembert Cheese	g
Pecan Nuts	g
Egg
Ice Water	tbsp
Brown Sugar
Cranberry Sauce
Cranberries	g
Orange Juice	ml
Maple Syrup	g
Vanilla Extract	tsp
Ground Cinnamon	tsp
Pinch of Salt

1. Wash the cranberries and pat dry. In a medium pot, bring the cranberries, orange juice, maple syrup, vanilla, cinnamon, and salt to a boil over medium heat. Boil for about 10-15 minutes, until the cranberries burst and the sauce becomes jammy.
2. In the meantime, heat a small saucepan over medium-high heat and roast the pecan nuts, until lightly toasted. In a small bowl, beat an egg with 1 tablespoon of ice water.
3. Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
4. Lay the puff pastry flat on a parchment-lined baking sheet. Place the brie in the center of the pastry and remove a little of the rind from the top of the camembert.
5. Spread the cranberry sauce over top and sprinkle over the pecans. Fold the corners of the pastry over the brie. Brush the pastry with beaten egg and sprinkle with sugar.
6. Bake for 20-25 minutes or until the pastry is deep golden brown.

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