2Peel and core ripe pear, slice thin and set aside.
3Beat egg well and set aside.
4Using one tablespoon of flour lightly dust counter or pastry board.
5Place puff pastry sheet on floured counter, dust with remaining flour.
6Gently, and I do mean gently roll out puff pastry into a round shape.
7Brush rim of rolled out puff pastry with egg wash.
8Lightly spray cookie sheet with flavorless cooking spray.
9Transfer puff pastry to prepared cookie sheet.
10Center Brie round.
11Center pear preserves on brie round. Using the back of a spoon spread out leaving 1/2 inch rim.
12Arrange pear slices in a circle on top of pear preserves.
13Begin to draw up the puff pastry. I bring up one edge and pull to center. Brush with egg wash, then bring up another section, brush with egg wash, repeat until the top of your Brie round is encased with puff pastry and all edges/folds are sealed.
14Brush well with egg wash.
15Cover top with finely chopped hazelnuts.
16Bake for 25 minutes, up to 30 if your oven runs cold.
17Remove and let stand on a cooling rack for 5 minutes.
18Using a large spatula gently transfer to a large serving platter.
19Serve with sliced apples, pears, and crusty, chewy warm bread as well as the nutty top of your round. A crisp white wine or champagne goes well with this dish.