Melt the butter over medium heat in a medium size saucepan.
Add the diced apples. Cook until the apples have released most of their juices, stirring occasionally.
Add the sugar, nutmeg and Rodelle Vanilla Bean. Stir well to combine and continue to cook until most of the liquid has evaporated, about 12-15 minutes.
Remove from heat, stir in the cranberries and let the mixture cool at room temperature.
Assembly
Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
Transfer the puff pastry to the prepared baking pan
Using a sharp knife, cut the Brie round in half horizontally to create two thin discs.
Place the bottom disc in the center of the pastry round. Spread about half of the apple compote over the surface of the cheese.
Place the second disc on top of the compote covered bottom disc layer with the remaining compote.
Bring the puff pastry up around the edges of the Brie/Compote layers.
Fold and pinch the edges so that only a small portion of the top surface is exposed.
Beat the remaining vanilla into the egg adding a scant ½ tsp of water.
Brush the surface of the puff pastry lightly with the vanilla egg wash.
Bake until the pastry is golden all over and crisp, about 40-45 minutes.
