Mix cranberries, sugar, water and orange juice together in a saucepan and bring to a boil. Then turn down the heat a let simmer for 20 minutes.
Take the pan off the heat. At this point if you want jelly, strain the mixture using a fine mesh sieve. If you want jam, don’t strain and you’ll have the skins and seeds left in the mixture.
Add 1 tablespoon pectin and stir well. Set cranberry jelly aside to cool.
Preheat oven to 350°.
Unfold one sheet of thawed puff pastry. Cut off about 2 inches of puff pastry at the top or bottom to create a square instead of a rectangle. You can use the piece you cut off to make decorative pieces.
Put the puff pastry on a baking sheet lined with parchment paper. Set the brie in the middle of the puff pastry square. Spread about ¼ cup of cranberry jelly on top of the brie. Wrap the jelly covered brie with the puff pastry by gently pulling a corner of the pastry towards the middle. Work your way around the brie pulling the dough up towards the middle (see pic above of wrapped brie). Pinch all the dough in the middle to keep it together.
Once the brie is wrapped, mix one egg in a bowl with a fork until the egg white and yolk are thoroughly mixed. Using a pastry brush, brush the egg onto the puff pastry until the sides and top are covered. This will keep the pastry together and give the baked puff pastry a nice golden brown color.
Bake Puff Pastry Wrapped Brie with Cranberry Jelly for 30 minutes. The puff pastry should be golden brown. When it’s removed from the oven, let cool for 10 minutes before eating. Serve with remaining jelly. Enjoy!