Preheat and Prepare: Preheat your oven to 200°C (180°C fan). Line a large baking tray with baking parchment.

Prepare the Brie: Place the wheel of brie on a chopping board. Use a round cookie cutter or a small, sharp knife to carefully cut out a circle from the centre, about 5-6cm in diameter. You can bake this centre piece alongside the wreath or save it for another use. You should now have a brie ring.

Cut the Pastry: Lightly dust your work surface with flour and unroll the puff pastry sheet. Using a sharp knife or a pizza cutter, slice the pastry into long strips, about 2-3cm wide.

Wrap the Brie: Take one strip of pastry and begin wrapping it around the brie ring, slightly overlapping the pastry as you go. Continue with more strips until the entire ring is encased in pastry. Gently press the seams to seal them. I find that tucking the ends underneath helps create a neater finish.

Assemble the Wreath: Carefully transfer the pastry-wrapped brie ring onto your prepared baking tray. Brush the entire surface evenly with the beaten egg. This will give it a lovely golden sheen once baked.

Add Toppings: Sprinkle the chopped pistachios over the top of the wreath, gently pressing them into the pastry so they adhere. Finely chop the leaves from the rosemary sprig and scatter them over the top along with a small pinch of sea salt flakes.

Bake to Perfection: Place the tray in the preheated oven and bake for 15-20 minutes, or until the pastry is deeply golden brown, puffed up, and crisp. You may see a tiny bit of cheese starting to ooze out, which is a good sign it's melted inside.

Serve Warm: Remove the wreath from the oven and let it cool on the tray for about 5 minutes. This is an important step, as it allows the cheese to set slightly so it doesn't spill everywhere when cut. Drizzle generously with honey just before serving.