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Preheat your oven to 375°F (190°C).
On a clean surface, lay out the thawed puff pastry sheet. Place the wheel of Brie in the center of the pastry sheet, and carefully fold the pastry up and around the Brie, ensuring it's completely covered. Flip the wrapped Brie parcel upside down and place it on a heatproof baking pan or dish.
Brush the top and sides of the pastry-wrapped Brie with the beaten egg. This will give it a beautiful golden color when baked.
Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden and has puffed up nicely.
While the Brie parcel is baking, prepare the nut and fruit topping. In a bowl, combine the honey, toasted walnuts, pistachios, dried cranberries, chopped Medjool dates, and minced fresh rosemary. Mix everything together until well combined. Set this mixture aside.
Once the Brie parcel is done baking and has a golden crust, carefully remove it from the oven.
While the Brie is still warm, generously top it with the prepared honey-nut mixture, allowing it to gently melt and adhere to the cheese.
Serve the Brie Puff Parcel immediately alongside baguette slices and crackers for a delightful appetizer or snack.