Cook elbow pasta and set aside two cups of cooked pasta. Then set aside two tablespoons of the starchy water.

Remove the top rind of each Brie and set aside.

Scoop out the inner cheese filling.

Heat up a pan and place the inner filling of the Brie to melt. Add in the cream, the starchy water, then salt and pepper. Last blend in the cooked pasta.

Unfold pastry sheet and place the rind of 2 Bries at its center, side by side. Fill each with an overflowing amount of cheesy pasta and place the top cheese rind over both.

Drizzle honey on top of both of the Brie top rinds and then bring the four corners of the puff pastry to the center of the two bries.

Place on a Gefen Parchment lined baking sheet.

Brush with egg and bake at 375 degrees Fahrenheit for 35 to 45 minutes until golden.