Roll the puff pastry; thaw your puff pastry before use. Once thawed and pliable, roll it out on a slightly floured working surface until very thin, if you are using puff pastry in a block. If you use already rolled puff pastry, then skip the rolling part.

Place the puff pastry in a pie plate lined with parchment paper or onto a small baking sheet lined with parchment paper.

Prepare the Brie cheese; cut the Brie cheese in half horizontally, so you have two flat wheels of the same thickness. Place one piece of the Brie cheese on top of the puff pastry, rind facing down.

Spread the jam over one-half of the brie cheese. Top it with the almonds.

Place the remaining piece of Brie cheese on top, rind facing up.

Fold the corners of the puff pastry over the Brie, forming a neat package. Gently pinch the ends to seal the puff pastry.

Whisk egg and water until well combined.

Brush the brie cheese with the prepared egg wash.

Bake the brie cheese in a heated oven for 30 minutes or until the puff pastry is golden brown.

Cool the brie cheese for 5-10 minutes before serving.

Just before serving, drizzle the brie cheese with honey and garnish with pomegranate seeds.