Place brie in the freezer for 15 minutes prior to starting, to help it retain shape before baking.

Preheat the oven to 375?F. Line a baking sheet with parchment paper.

Slice off the top ?-inch of brie, and set aside. Spread the jam on the bottom piece of brie. Replace the top of the brie, covering the jam.

Roll the puff pastry out to approximately 14 x 11 inches. Place the brie in the center of the puff pastry. Make two cuts on both long sides of the dough, from the brie to the edges, to create even thirds. Fold the middle piece on each edge over the brie.

Cut ??-wide strips into the short sides of the dough, from the brie to the edges. Stretch the strips over top of the brie to create the mummy wrap. Transfer the brie to a parchment lined baking tray.

In a small bowl, whisk the egg with 1 teaspoon of water. Brush the egg wash all over the pastry.

Bake for 20-25 minutes, or until the pastry is golden brown.

Add large edible eyes and serve warm with baguette, apples, pears, grapes, and blueberries, if using.