Thaw puff pastry at room temperature for about 30 to 40 minutes or until it's easy to unfold and handle.
In a small bowl, combine egg and water and whisk until frothy. Set aside.
Using a rolling pin, roll out pastry sheet to about 1/8-inch thick.
With a pizza cutter, cut into a round shape of about 6-in diameter, saving the pastry scraps to make leaves.
Spread the preserves on the pastry into a circle at about 1/2-inch larger than the cheese.
Sprinkle dried cranberries, dried apricots, and pecans.
Place the cheese in the center of the pastry over the filling. Gather the pastry and the fold up over the cheese to cover.
Press the seams to seal and brush with egg wash.
On a parchment-lined baking sheet, place the brie en croute with seam-side down.
Decorate with the pastry scraps and gently brush with the egg mixture.
Refrigerate for about 10 to 15 minutes.
Bake in a 400 F oven for about 25 to 30 minutes or until the pastry is golden brown. If the outside is browning before the pastry is cooked through, move baking sheet to the lower third of the oven.
Let stand for about 10 minutes before cutting. Serve with the assorted crackers and fresh fruit.