Start by cutting the Brie into 8 equal wedges. Wrap each piece with a slice of prosciutto, making sure the cheese is mostly covered. This keeps the Brie from melting out too much while baking.

Roll out the thawed puff pastry sheets on a flat surface. Cut each sheet into 4 equal squares to get a total of 8 pieces. Add a small dollop of fig preserves or honey to the center of each square, and sprinkle on a little black pepper for added depth.

Place a prosciutto-wrapped Brie piece on each puff pastry square. Fold two opposite corners of the pastry over the Brie, pinching tightly to seal the edges. If needed, press gently with your fingers to make sure everything stays secure.

Arrange the rolls on a parchment-lined baking sheet. Brush the tops with beaten egg to give the pastry its signature golden glow. For a sweet and crunchy twist, sprinkle a little coarse sugar on top, though this is optional.

Bake the rolls in a preheated oven at 425°F (220°C) for 15-20 minutes, or until the pastry is golden brown and beautifully puffed. Once done, drizzle them with honey and garnish with fresh thyme and pomegranate arils for a festive touch. Serve them warm, and watch them disappear!