Add the cranberries, orange juice, maple syrup, vanilla extract, cinnamon, and sea salt to a medium saucepan. Bring the mixture to a boil over medium heat.

Cook for 10–15 minutes, stirring occasionally, until the cranberries have burst and the liquid has reduced into a thick, jam-like sauce. Remove from the heat and allow it to cool slightly.

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

Unfold the thawed puff pastry onto the prepared baking sheet. Place the brie wheel in the middle of the pastry. Carefully trim away a small amount of rind from the top while leaving the sides and bottom intact.

Spoon cranberry sauce generously over the top of the brie, then scatter the toasted pecans over the cranberry layer.

Bring the corners and edges of the puff pastry up and over the cheese, enclosing the filling and gently pressing the pastry together to seal it.

Brush the outside of the pastry with beaten egg. Finish with a light sprinkling of coarse sugar.

Bake the Pastry Wrapped Cranberry Baked Brie for 20–25 minutes, or until the puff pastry has risen and developed a deep golden-brown color.

Allow it to rest for about 5–10 minutes before serving. Enjoy warm with crackers, toasted bread, or sliced fruit.