Cut the figs into 8 pieces and toss them into a small skillet with the lemon juice, sugar, honey, vanilla extract, thyme sprig and water. Bring to a boil over medium heat, then lower the heat and simmer for about 10 to 15 minutes until the liquid is thick and syrupy. Cool to room temperature.

Roll the puff pastry out on a piece of parchment paper into an 11-inch square. Place the Brie cheese in the center of the square of pastry. Use a paring knife to cut a circle into the top of the Brie rind about half an inch from the edge. Slide the paring knife underneath the circle of rind to remove only the rind, leaving a circle the cheese exposed in the center. Spread the fig jam over the Brie.

Cut off the corners of the puff pastry to make a circle and fold the pastry up over the Brie, making pleats around the cheese and pinching the pleats together as you fold. (There should be a hole left in the center where the pastry does not meet.) Brush the egg wash over the puff pastry and chill the wrapped Brie in the refrigerator for at least 20 minutes.

Pre-heat the oven to 375°F.

When ready to bake, transfer the Brie to a baking sheet or pan (this is where the parchment paper comes in handy) and bake for 30 to 35 minutes until the puff pastry is golden brown. Let the cheese rest for about 10 minutes. Transfer to a platter and serve with crackers, crostini, grapes and apple slices.