Begin by preheating your oven to 400 degrees F.
Carefully slice the wax away from the top of the brie round. Trim the wax from the edges of the brie as well, but do not remove completely.
Remove the thawed puff pastry dough and lay it out on a flat surface. Center the brie round on the dough and cut about 2 inches off the dough, so that the edges when folded will come up around the sides but not cover the top of the brie round.
Using your knife cut thin strips from the edges of the excess puff pastry. If you do not have enough you can cut the strips from a second piece of dough. You need 8 in total. Set aside.
Wrap Place the brie round in the center of the remaining puff pastry sheet. Spread the top with a thick layer of jam. Pinch the puff pastry up around the edges of the baked brie as you would a pie crust.
Now layer the puff pastry strips, criss-crossing them over the top of the brie round in a lattice design. Brush the top and sides of the puff pastry with the egg wash using a pastry brush.
Place the brie on a parchment lined baking sheet and bake at 400F for 15-20 minutes, until the dough has reached a beautiful golden brown color.