Preheat your oven to 400°F. Unfold one sheet of thawed puff pastry. On a lightly floured surface, roll out the pastry into a 14-inch square, then trim the corners to create a circular shape. Spread the apricot jam in the center, forming a 4 1/2-inch circle. Place the round of Brie on top of the jam, folding the pastry over the cheese. Trim as needed and press the edges to seal.

In a small bowl, beat together the egg and water to create an egg wash. Brush the mixture over the folded pastry. Place the wrapped Brie, seam side down, on an ungreased baking sheet. Roll out the second sheet of puff pastry into a 14-inch square. Cut this sheet into four 1-inch wide strips, then halve each strip crosswise. Wrap these strips around the Brie to resemble mummy bandages, trimming excess as necessary.

Bake the wrapped Brie for 10 minutes, then brush again with the egg wash. Continue baking for an additional 10-15 minutes, or until the pastry is golden brown. For the "eyes," cut out two small circles from the apple slices and place them on top of the baked Brie. Center a dried cranberry on each apple slice. Serve warm, accompanied by the remaining apple slices.