1. Place rack in middle of oven and heat to 220°C (425°F).
2. Roll out pie dough to a thickness of 4 or 5 mm. 
3. Cut out a circle large enough to wrap cheese. 
4. Spread cheese topping onto the middle of the dough. 
5. With a knife, cut a few slits in the top of the cheese and place on jam. 
6. Cover cheese entirely with dough and bring edges to the centre, pressing to close the opening and make a bundle. Cut off excess dough if necessary so that surface is flat. 
7. Freeze for at least 60 minutes to firm up dough. 
8. Place bundle of Brie on a baking sheet lined with parchment paper, with the seam at the bottom, brush with beaten egg, and place in oven. Bake for 30 to 40 minutes, until pastry is cooked. 
9. Let rest for at least 10 minutes before cutting. The cheese will be very liquid. 

Source: Trois fois par jour recipe for Bonne maman

Chef’s secret

You can prepare a few bundles ahead of time and freeze them prior to baking. Then serve to any unexpected guests. They’ll be impressed!