Defrost 1 sheet of puff pastry in the fridge or out on the counter until ready to bake.
Preheat oven to 400 degrees.
On one sheet of puff pastry, place entire Brie wheel in the middle, add chipped apricots on top and drizzle 2 tablespoons (or as much as you’d like) of the sorghum syrup.
Fold puff pastry on the top of the cheese and fruit mound and close all the way around.
With a pastry brush, brush the top of the puff pastry folds with egg wash. (An egg wash is a beaten egg mixed with another liquid, usually water or milk, which is brushed onto the surface of a pastry before baking.)
Place on parchment paper and bake for 30 minutes until it’s golden brown.
Let cool for 5 minutes and enjoy with crackers, baguette or just by itself.