Preheat an oven to 400F. While it’s heating, roll out the sheet of puff pastry either on a lightly floured surface or on a piece of parchment paper until it’s about 11-inches x 11-inches.
Use a serrated knife to slice off the top rind. Cover the top of the cheese with ½ cup fig jam (or sour cherry jam), spreading into an even layer. Top with ⅓ cup chopped toasted pecans.
Place the puff pastry directly over the top of the Brie, then carefully flip over and secure the excess pastry by pressing down and sealing. Place the Brie en croute sealed side down on a baking sheet lined with parchment paper.
In a small bowl, whisk together 1 large egg and 2 tsp heavy cream. Use a paring knife to score the top of the dough with an X. Be careful not to cut all the way through the pastry.
Sprinkle the top with sea salt, then bake, rotating the sheet pan halfway through cook time, or until the puff pastry is golden brown.
Allow the Brie to cool for 10-15 minutes before serving. If you like, drizzle with truffle honey (or regular honey). Recommended for serving: baguette, crackers, apple slices, or other fruit!