Preheat oven to 400°. Unfold one sheet of puff pastry. On a lightly floured surface, roll pastry into a 14-in. square. Cut off corners to make a circle. Spread jam into a 4-1/2-in. circle in center of pastry. Place Brie on top; fold pastry over cheese, trimming as necessary, and pinch edges to seal. Beat egg and water; brush over pastry.
Place on an ungreased baking sheet, seam side down. Roll remaining pastry into a 14-in. square. Cut four 1-in. strips; cut strips in half crosswise. Wrap strips around Brie, trimming as necessary. Discard scraps. Bake 10 minutes; brush again with egg wash. Bake until golden brown, 10-15 minutes more. For eyes, cut two circles from apple slices; place on top of Brie. Top each circle with a dried cranberry. Serve warm with apple slices.
Test Kitchen Tips
Brush apple slices with a bit of lemon juice to keep them bright white.
Use any jam or preserves in place of apricot. We like this with jalapeno or smoky bacon jam.
Secure pastry strips under the Brie so they stay put. Check midway through baking: If any have sprung free, tuck them back under, then finish baking.
To make this recipe year-round, skip the mummification and simply wrap cheese in one layer of puff pastry. Brush with egg wash and bake.