Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Slice the chilled brie in half horizontally and spread 1/4 cup of the raspberry jam over one of the cut side of the brie. Place the other half on top of the brie, so that the rind is on top.
Roll the puff pastry so that it is 1/4-inch thick, or if it’s already that thickness, you are good to go. Place the jam filled brie in the middle of the puff pastry. Spread the rest of the jam on top of the brie. Fold the puff pastry up on over the top of the brie, pleating it as you go.
Place the puff pastry dough on the baking sheet. Brush with the egg wash. Bake for 30 to 40 minutes, let sit for 5 minutes, and serve hot.