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1
To make the pastry, combine the butter, flour and salt in a food processor with a steel blade and pulse just until it resembles coarse crumbs.
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2
Add the thyme then slowly pour in the ice water and pulse just until combined and a dough ball forms.
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3
Wrap the dough in plastic wrap and refrigerate for at least half an hour.
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4
While the pastry is chilling, make the compote by placing the cranberries, sugar, water, salt and orange zest in a pot.
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5
Simmer on a medium low flame for approximately 15 minutes, stirring occasionally, until the cranberries become soft.
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6
Remove from the heat, add the rum and allow to cool.
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7
Preheat the oven to 425 F.
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8
When the dough has chilled, remove it from the fridge and roll it out on a well-floured surface to approximately a 9 round.
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9
Mound the cranberry compote in the center and place the wheel of brie on top.
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10
Fold up the pastry and cut off the excess to use for decoration.
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11
Flip the wrapped brie over, seam side down, onto a baking sheet lined with parchment paper.
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12
Roll out the excess dough and cut out leaf (or your preferred) shapes, if desired.
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13
Mix the egg and cream together in a small bowl and brush it onto the pastry.
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14
This will help keep any decorative leaves in place and allow the pastry to brown.
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15
Gently press the shapes onto the top of the dough.
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16
Put a bit of egg wash on top of the shapes.
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17
Bake for 20 30 minutes or until the pastry is a light golden brown.
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18
Serve warm.
