Baked Brie with Fig Jam and Rosemary

Roll the puff pastry out on a lightly floured surface to a thickness of between 1/8- and 1/6-inch. The puff pastry should be large enough to fold completely over the cheese wheel with edges overlapping slightly. (Exact size will depend on the brie wheel and the brand of puff pastry you purchase). Cut to form a square large enough to wrap the cheese wheel and reserve the smaller portion of puff pastry for cutting decorations. 

Spread the fig jam over the top of the brie and sprinkle with the rosemary. Scatter the almonds in the center of the puff pastry square, then turn the brie over so that the jam is on the bottom, and place it on top of the almonds. Bring the edges of the puff pastry up and over the brie and brush the edges where they meet with the egg wash so that they form a seal. Press all edges together and turn the pastry-covered brie over to reveal the smooth top. Using the tip of a pastry knife, cut out a few leaves from the reserved smaller portion of puff pastry (or use small cookie cutters) and use these to decorate the top of the pastry-covered brie, attaching them by using a bit of the egg wash. Once you  have decorated the brie to your liking, lightly brush the top and sides with the egg wash. Refrigerate until ready to bake the brie.

Preheat the Air Fryer 360 to 350 degrees F on the bake setting. Place the brie on a parchment lined baking sheet and bake until the puff pastry is golden brown and puffed and the brie is melted through, usually 45 minutes to 1 hour. Remove from the Air Fryer and transfer to a platter to serve. Serve warm with crackers and fresh fruit.