Preheat oven to 350 fahrenheit.

Unroll one square sheet of chilled puff pastry onto a parchment lined baking sheet.(you will not want to move it after the Brie is on it)

Spread 1/4 cup (half) the fig spread on the middle of the pastry the size of the wheel of Brie and placed the Brie on top. Score the top of the Brie with a knife like a checkerboard.

Spread the second half of fig spread on top of the Brie, and sprinkle 1/2 tsp of thyme on top.  Dab a bit of water around the base of the Brie (to seal the second sheet of pastry on top) but before placing the second sheet, spread fig spread and another sprinkling of thyme just outside the ring of water. (be careful to leave the ring around the brie so it can be sealed shut.

Place the second sheet on top of the first and press down around the Brie  to seal together.  Cut the corners of the square off so it is more round and make slits approximately 1" apart like a sun. Give each of them one twist before egg wash.

If you would like to cut shapes with a cutter from the extra corners for design you can and place them on top of the Pastry covered Brie.  

Brush the top of all pastry with egg and place in the oven for 25-30 minutes until top is golden brown.  Let rest for 5 min before sliding onto serving plate and enjoying hot!