Thaw frozen puff pastry sheets. Unfold the two squares. On a lightly floured surface, roll out each into a 12-inch square. Center 1 sheet on a 9-inch pie pan.
Place the Brie wheel on the center of the square. If desired, spread the chutney or preserves on top of the cheese.
Fold the edges of the pastry up and over the Brie, pleating the excess and trimming it to 1 inch over the top rim of the cheese. Cut the second pastry sheet into a circle the diameter of the Brie, using the top of the cheese as a template. Gently roll the top and bottom edges together and crimp to seal. Refrigerate for at least 30 minutes or up to 24 hours.
Preheat the oven to 400F.
In a small bowl, whisk together the egg yolk and milk. Gently brush the egg wash over the pastry. Bake for 10 minutes. Reduce the temperature to 350F and bake until golden and puffy, 30 to 40 minutes. Let stand for 1 hour and transfer to a plate. Cut a small wedge and partially removed it before setting out the Brief with a knife and surrounded by the fruit and bread.