Assemble in advance and refrigerate for up to 2 days before popping in the oven. Makes unexpected holiday entertaining a breeze.
Roll out pastry into a square and place brie in center.
Top brie with fig jam, pomegranate arils and almonds (except reserved 1 TBLS for a decorative look on top of pastry).
Fold pastry over brie, overlapping sides and pinching to close.
Brush top with egg wash and sprinkle with remaining almonds.
Bake at 375F for 15-20 min or until pastry is golden brown.
Let stand for 10 min for the cheese to solidify and cut into wedges and serve with crackers if desired.