Preheat the oven to 180ºC and line a large baking sheet with baking paper.
Lay the pastry on a large lightly floured board or worktop saver.
Score lightly in half lengthways (don’t cut).
Spoon on the cranberry jelly to one half and spread evenly.
Then lay the strips of Brie on top of the cranberry jelly leaving a few millimetres gap between each (the Brie will ooze).
Fold the other side of the pastry over the Brie side and crimp the bottom edge with a fork.
Cut into the pastry into 16 equal strips leaving the base in tact (so start by cutting in the middle and then cut either side in the middle and so on).
Place a the baking sheet and paper on top of the pastry and flip over onto the baking sheet.
Fashion the pastry into a circle, pushing the inner most circle together to seal.
Take each length of pastry and twist over a couple of times (in the same direction).
Brush with egg wash and then sprinkle on the chopped hazelnuts and a grinding of salt..
Bake in the oven for 25 minutes or until golden and base cooked through.
Remove from oven and trim away the Brie that has oozed.
Transfer to a large serving dish or board.
Enjoy hot or cold.