Preheat oven to 350 fahrenheit and line a baking sheet with parchment paper.

Unroll both of the puff pastries and make sure to release them from the parchment paper (so they aren't stuck to it) before brushing 1 Tbsp of maple syrup all over each one.  (You could also substitute honey if you prefer) Then sprinkle both equally with the chopped up thyme, pecans and rosemary. Saving approximately 1 Tbsp of the herbs and nuts for on top of the camembert itself.

Roll the sheets up and slice all but the end down the centre so you can "braid" it.  Make sure the cut sides are pointing up so the fillings don't spill out!

Unwrap the camembert and place in the centre of a parchment lined baking sheet. Wrap the braided puff pastry around but be sure to leave space both between the pastry and the cheese and between the "rope" of pastry for the puff pastry to puff up or it won't cook through!

Drizzle the last Tbsp of syrup on top of the wheel of cheese and sprinkle with remaining herbs. Brush all the pastry with egg wash before placing in the oven for 28-32 minutes until golden brown on top.

Remove from oven and let cool 5 minutes before transferring carefully to a serving tray.  Serve as is or with apple slices, baguette bread or crackers.  Enjoy!