Preheat oven to 375 degrees.

Unroll crescents. Spread each crescent triangle with about 1 teaspoon of the apricot preserves. [Note: avoid spreading preserves too close to the edges or the small point of the crescent triangle.]

Place a small cube of brie (about 1 teaspoon) on the wide end of the crescent.

Starting with this end, roll the crescent up, tucking the sides as you go (like a burrito) sealing the edges. Press a fork along the rolled edges to tightly seal the puff pocket.

Place on an ungreased cookie sheet. (Optional: line cookie sheet with parchment paper.)

Continue to fill and roll remaining crescent pastries.

Optional: Before baking, lightly brush the top and edges of each puff with egg wash.

Bake at 375 degrees for 10 minutes, until the puffs just start to brown.

Let cool for 5 minutes before serving warm.