Grandma Rose's Christmas Cranberry-Orange Baked Brie

Heat the oven to 400°F (200°C).

Simmer the cranberries, sugar, orange juice, and orange zest in a small saucepan until the berries burst and the mixture thickens, about 8 minutes.

Let the cranberry mixture cool completely.

Dust a work surface lightly with flour.

Roll the puff pastry into a square large enough to wrap the Brie.

Cut a few small stars from the pastry edges for decoration.

Spoon the cooled cranberry mixture over the top of the Brie.

Place the Brie in the center of the pastry with the cranberry topping facing up.

Fold the pastry around the Brie and pinch the edges together to seal.

Place the wrapped Brie seam-side down on a parchment-lined baking sheet.

Whisk the egg with the water in a small bowl.

Brush the pastry with the egg wash.

Arrange the pastry stars on top of the wrapped Brie.

Brush the stars with egg wash.

Bake until the pastry is puffed and deep golden, about 20 minutes.

Let the Brie rest for 10 minutes.

Garnish with rosemary sprigs before serving.