Preheat the oven to 400°F (200°C). Place the rack in the middle of your oven.

Lightly flour your surface and roll the puff pastry into a roughly 12x12-inch square if needed.

Remove the brie from its box and optionally trim a thin slice off the top rind.

Place prosciutto slices on top of the brie, slightly overlapping. Spread fig jam over the prosciutto, then drizzle with honey. Sprinkle with nuts if using and add black pepper.

Place the brie in the center of the puff pastry square. Fold the corners up and over the brie, tucking edges underneath.

Transfer the wrapped brie to the prepared baking sheet, seam-side down. Brush the outside with beaten egg.

Bake for 20–25 minutes until the puff pastry is deep golden and puffed. Tent with foil if browning too quickly.

Remove from the oven and let rest for 5 minutes before serving.

Drizzle with extra honey, sprinkle with flaky sea salt and fresh herbs, and serve with sliced baguette, crackers, or apple slices.