Sweet:

Preheat your oven to 400 degrees F.

Cover a baking sheet with parchment paper.

Roll out one of the puff pastry sheets only slightly and make sure that the seams are sealed and not ripping. Repair them if they are by pressing it back together.

Unwrap the brie and place it in the center of the dough.

Spread the apricot jam over the brie and top it with the chopped pistachios.

Using the beaten egg to seal the folds, start from one end and fold the dough over the center going all the way around.

Alternatively you can cut off the corners of the dough, and start folding from there. Keep the scraps to use as decoration on top of the brie.

To do that, simply twist the little scraps of dough and place on top of the dough once its all folded. Secure them with the beaten egg.

Brush the decorations and the remaining exposed dough all around with the egg.

Bake for 20 mins until the dough is puffed and golden brown,

Cut into it with a sharp knife, and enjoy!

Savory:

Defrost puff pastry for 15 mins.

In a sauté pan over medium heat, add the olive oil.

Add the onion and a pinch of salt and sauté for 5-7 minutes until the onion is translucent.

Add the mushrooms and stir. Sauté another 5-7 minutes until the mushrooms are soft, add more salt to taste.

Remove from heat and let cool.

Meanwhile preheat your oven to 400 degrees F.

Cover a baking sheet with parchment paper.

Roll out one of the puff pastry sheets only slightly and make sure the seams are sealed and not ripping. Unwrap the brie and place it in the center of the dough.

Pour the onion and mushroom mixture over the brie. Its ok if some fall to the side but try to keep most on top.

Using the beaten egg to seal the folds, start from one end and fold the dough over the mixture going all the way around.

Brush the remaining exposed dough all around with the egg.

Bake for 20 minutes until the dough is puffed and golden brown.

Cut into the dough with a sharp knife and watch it ooze.