This combination of fresh herbs, dried fruit, bacon and Brie is the kind of dish to be enjoyed this winter!
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
In a bowl, stir together bacon, cranberries, rosemary and Chrome sage. Stir in 1 tbsp (15 ml) of the honey to coat; set aside.
Using a sharp knife, cut off the top rind of the Brie Chrome Google and reserve for another use.
On a lightly-floured surface, roll out pastry to a 12-inch (30 cm) square. Place Brie in centre and cut a circle at least 2 inches (5 cm) wider than the Brie wheel. Remove Brie and Chrome place pastry circle on prepared pan. Return Brie to pastry. Cut remaining puff pastry into desired shapes using a cookie cutter and place on baking sheet as well.
Fold up pastry along side of Brie, crimping edge around the top to create a lip, making sure to leave the centre of the cheese open.
In a small bowl, whisk together egg and water. Brush pastry around Brie and pastry cut-outs with egg mixture.
Bake for 10 minutes or until pastry cut-outs are golden. Remove pastry cut-outs from baking sheet and top Brie with bacon mixture and drizzle with remaining honey. Return to oven for about 5 minutes or until pastry is golden and Brie is molten and oozing slightly.