Preheat the oven to 375 degrees.  Line a rimmed baking sheet with parchment paper or a Silpat mat.  Set aside.

In a saucepan, melt the butter over medium heat.  Add ½ cup chopped pecans and toast, stirring constantly, until golden brown, about 5 minutes.  Sprinkle in the cinnamon and brown sugar. Stir until the sugar is melted and the pecans are well coated.  Remove from the heat and set aside.

Lay the pastry on the prepared baking sheet.

Place the brie in the center of the pastry square.

Spoon the pecan mixture on top of the brie.  Spoon 3 tablespoons of honey over the pecan mixture.  

Lift the puff pastry around the brie and fold around the cheese.  I like doing an accordion pleat fold to get as round a shape as possible. 

Gently pinch the edges of the pastry together at the top.  Set aside.

In a small bowl, beat together the egg and water.  Using a pastry brush brush the edges of the dough and continue to pinch to seal tightly.  Give the entire wheel a brush of the egg mixture.

If desired, take a small piece of the dough and pinch or roll into a pastry’rose’ and secure it to the top with the egg wash before baking.

Bake for 15 minutes until the pastry is golden brown.

Remove from the oven and brush with the remaining tablespoon of honey.  Sprinkle with the remaining 2 tablespoons of pecans. Return to the oven for another 5 minutes.  

Remove from the oven and allow to cool for a few minutes to set.

Serve warm with crackers, sliced bread, and fruit.