Brie In Puff Pastry with Gingered Cherries and Pecans

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Ingredients
1 sheet of frozen puff pastry, thawed but still very cold
12-15 ounce wheel of brie cheese
1 egg, beaten
2/3 cup of cherry preserves
2 tablespoons of grated crystallized ginger
1/4 cup of chopped pecans
1 small box of your favorite crackers or an assortment

Instructions
1.  Heat oven to 425 degrees.  Line a rimmed sheet pan with parchment paper.
2.  Lay the pastry on lightly floured work surface.  Roll with a floured rolling pin into a 10" square.  Cut out a 9" circle and place on the parchment paper. 
3.  Place the brie in the center and brush a 1" band of beaten egg on the pastry surrounding it.
4.  To bring the pastry up and over the top, pleat every inch or so, pinching firmly.
5.  Brush the top and sides of the pastry with the beaten egg.
6.  You may use the scraps of dough to form leaves and use them to surround the side rim and then brush the raw parts with beaten egg.
7.  Bake for 15 to 20 minutes or until the pastry is a deep, golden brown and baked through.
8.  Cool for about an hour. 
9.  Combine the preserves, ginger and nuts in a  bowl.  Spoon over the the top of the pastry.
10.  Serve with additional crackers..