Add orange juice and honey to a medium saute pan over medium-high heat and bring to a boil. Preheat oven to 400℉.

Add the cranberries, diced apple, apple cider vinegar, apricots, cinnamon, allspice, and cloves. Bring contents to a boil, reduce heat, and simmer for 15 minutes, stirring often.

While your chutney simmers, trim the puffed pastry sheet into a circle with a pizza cutter, using a small plate as a guide. With the pastry floured side down (you might need to use a small amount of additional flour), roll out the dough to approximately twice the circumference. Place the brie wheel into the center of the puff pastry, wrap the edges over the brie, leaving a few inches open in the center, and pinch the dough (cutting away any excess), ensuring the shell is secure.

Place the brie on a baking sheet lined with parchment paper and bake for 15-20 minutes until the pastry is golden brown. Transfer to a serving plate with a knife, and top the center with walnuts and chutney. Allow to cool for several minutes before serving, garnish with rosemary, serve with sliced baguette and fruit, and enjoy!