1. Add the olive oil, ground lamb, garlic and thyme to a small pan over medium heat. Season with salt and pepper. Break apart and brown until cooked through. Remove from heat and let cool.

2. On a floured surface, roll the puff pastry into a 10 inch square. Trim excess dough.

3. Cut 4 16” long pieces of kitchen twine. Lay them out on the floured surface creating a cross then an X over the top. Place the puff pastry directly into the center.

4. Place the brie directly into the center of the puff pastry. Spread with apricot jam and heap with seasoned lamb.

5. Bring one corner of the pastry up and over the brie. Fold up the next corner of the puff pastry creating a pleated design. Continue until all corners are folded around the brie, pressing in the sides to create a tight package around the brie and American lamb.

6. One at a time, grab the ends of each strand of twine, tie the twine around the puff pastry, pulling it a bit tight so it indents the puff pastry just a little. Double knot the twine then cut off the extra length. Continue until all the twine has been tied.

7. Preheat the oven to 425 degrees.

8. Flip the twine wrapped puff pastry over onto a parchment lined baking sheet. Refrigerate for 20 minutes.

9. Whisk the egg with 1 tablespoon of water and brush all over the puff pastry.

10. Bake for 20 to 25 minutes until golden brown.

12. Let cool for 10 minutes, then cut away the twine. Push a cinnamon stick through the center of the puff pastry to make a “stem” and garnish with sage leaves next to it.

13. Serve with apples, crackers or toasted baguette.