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Preheat the oven to 425° F.
In a baking dish, combine the apples, butter, and maple syrup. Transfer to the oven and roast for 25 minutes, until soft and caramelized.
Layer the puff pastry flat on a parchment-lined baking sheet. Place the brie in the center of the pastry and remove a little of the rind from the top of the brie. I leave the rind on the bottom and sides intact. Spread the apple butter/fig preserves over top. Fold the corners of the pastry over the brie. Brush the pastry with beaten egg and sprinkle lightly with coarse sugar.
Bake for 20-25 minutes or until the pastry is deep golden brown.
Spoon the roasted apples over the brie. Top with thyme. Enjoy with your favorite crackers or just with a spoon.