In large mixer bowl combine flour, butter and cream cheese.
Beat at low speed, scraping bowl often, until mixture leaves sides of bowl and forms a dough (2 to 3 minutes).
Divide dough in half; wrap in waxed paper.
Refrigerate 30 to 60 minutes.
Heat oven to 400°.
On lightly floured surface roll each half of dough to 1/8-inch thickness.
Cut a 7-inch circle from each half.
Place one circle on cookie sheet.
Place Brie cheese on center of pastry circle and top with other pastry circle.
Pinch edges of pastry to seal.
Flute edges as desired.
Decorate top with small pastry cut-outs.
In small bowl beat egg with water; brush over top and sides of pastry.
Bake for 15 to 20 minutes or until golden brown.
Remove from cookie sheet immediately.
Let stand 30 minutes to allow cheese to set.
Cut into small wedges and serve with apple slices and crackers.