Preheat oven to 400°. Line a rimmed baking sheet with parchment paper or a silpat.
Unfold it and lay the sheet of puff pastry out on the counter.
Use a sharp knife to remove the top layer of mold rind on the brie. It shouldn't be a deep cut, but it should be deep enough to lift it off in one piece. Lay the big piece of brie, cut side up, on the puff pastry, positioning it so that when you fold the puff pastry over it, you can reach the other side of the brie.
In a bowl, mix together the apricot preserves and minced jalapeno. Spoon it over the cut surface of the brie. Lay the rind piece you removed over the brie, cut side down.
Lift the excess puff pastry and fold up and over the top of the brie, bringing it to meet the puff pastry on the other side. Cut away the excess puff pastry, crimp the seams well and gently transfer the puff pastry wrapped cheese to a parchment lined baking sheet.
Brush the surface with a beaten egg to help it turn a beautiful golden brown while it bakes.
Bake it for 20 to 25 minutes, or until gorgeous. Remember, the goal is to cook the puff pastry properly not so much to worry about what the cheese is doing in there. The cheese will be perfect if the pastry is.
After removing it from the oven, DO NOT MOVE OR TOUCH THE PASTRY. Just let it rest. This will allow the brie to set back up a little bit.
Before serving, use a broad spatula (or two) to transfer to your serving dish. Garnish with pomegranate seeds (arils) and finely chopped fresh parsley for a festive and tasty touch. Cut in half and offer crackers and toast with it.