Preheat oven to 400°.
Spread apricot preserves on top of Brie.
Defrost pastry and lightly roll. Set Brie on one sheet of pastry and cut to fit so that pastry reaches up and around sides of Brie, even with top. Cut second piece of pastry to fit the top. Seal top to bottom and decoratively flute seam.
Cut out leaves and flowers from pastry scraps. Beat together egg and water to make an egg wash. Affix pastry leaves and flowers to top with egg wash and then brush over entire pastry surface.
Bake for 25 minutes at 400°.
Baked Brie should sit for 45 minutes to 1 hour before cutting.
Serve with apples, grapes, strawberries, or crackers.