Preheat and Prepare: First, preheat your oven to 200°C (180°C fan) and line a large baking tray with baking parchment. Lightly dust your work surface with plain flour.

Prepare the Pastry: Unroll your sheet of puff pastry onto the floured surface. Place the round of Brie in the centre of the pastry. Using a sharp knife, carefully cut the pastry around the cheese, leaving about a 2.5cm (1-inch) border. Set the Brie and the circular piece of pastry aside.

Cut the Strips: With the remaining larger piece of pastry, cut it into strips approximately 2cm (¾-inch) wide. I find a pizza cutter works brilliantly for this, giving you clean, straight lines. You should get about 16-20 strips.

Create the Wreath: Take two pastry strips and twist them together from top to bottom. Lay the twisted strip around the circular pastry base. Repeat with the remaining strips, overlapping them slightly to form a continuous wreath shape. What works best for me is gently pressing the ends of each new twist onto the last one to connect them securely.

Position the Brie: Place the round of Brie back in the centre of the wreath. If you like, you can score the top of the Brie in a criss-cross pattern. This helps it bake evenly and looks lovely.

Egg Wash and Season: Brush the entire pastry wreath with the beaten egg. This is the key to getting that deep, golden-brown colour. Sprinkle the wreath with about half of the chopped pistachios, the chopped rosemary, sea salt flakes, and black pepper.

Bake Until Golden: Transfer the baking tray to the preheated oven and bake for 20-25 minutes, or until the pastry is deeply golden, puffed up, and crisp. You should see the cheese starting to ooze slightly.

Garnish and Serve: Carefully remove the baked brie wreath from the oven. Let it cool for just a couple of minutes on the tray – this allows the cheese to set just enough so it doesn't spill everywhere immediately. Drizzle generously with honey and scatter over the remaining chopped pistachios. Serve warm.