Preheat oven to 400º for 15-20 min. or 350º for 30 min. Let puffed pastry semi thaw or microwave for 30 seconds (just until you can unfold it). Roll out one sheet at a time, repairing the cracks as you go. Not until it's thin, but just until it looks a little bigger, using a slight bit of flour so the pin doesn't stick. Cut corners off to create a circle. Save the scraps! Unwrap the brie (leave white papery skin on). Place in center of the pastry. Pull up one section and lay on top, pull up the next side section and lay on top of the first, and so forth. You should have about 5-6 sections, overlapping as you go until all are in place. It will look like a pin wheel if done correctly. Mix together pecans and brown sugar. As you place them on top, press down the mixture of the filo wrapped round of Brie. Set aside. Roll out the next sheet of Puff Pastry. Cut off corners again - Save scraps! Place dough over the top of the round of Brie. You can do the sides as before (opposite of the top-downward) in a pin wheel or wrap it plainly. Tuck excess under the round of Brie.
To make a pretty top:
Take your scraps and cut 3 leaf shaped pieces-scoring leaf veins as a design makes it very pretty. Just don't cut completely through the dough.
Next, roll 3 dime sized balls. Place leaves and balls on the very center, top of your Brie. Give the leaves a little bend in the middle and raise them up, attaching the tip back down on the dough. Takes very little time and the results are a WOW everytime.
Beat the egg yolk and cream together and paint with a pastry brush, the entire creation. This gives the Brie a wonderful golden brown finish.
***Take a peak at the Brie about 10 min. before it is due out. It should appear darkish golden brown, but NOT burned looking. All ovens cook at different temperatures, this last hint will assure a perfect result!
Move to a pretty plate and serve hot with crackers and cut fruit.