Preheat the oven to 410°F.
Spread the puff pastry and place the brie cheese in the middle. Fold the pastry over and turn it upside down. Place it on a baking sheet covered with parchment paper.
Using a fork, gently punch a few holes on top of the enclosed cheese and then brush with a bit of egg wash.
Cook for 30 minutes, until the crust is golden. Take out of the oven and let cool down for 5 minutes.
When there are 10 minutes remaining for the baking of the cheese, start preparing the pears. Heat up the oil over medium heat. Add the pears, maple syrup, nutmeg and vanilla extract.
Cook for about 5 minutes while flipping the pears over gently from time to time.
After 5 minutes, add the pecans and cook until almost all the water from the syrup has evaporated and the syrup becomes sticky.
Transfer the cheese on a plate and spread the toppings over it.
Serve immediately but be careful not to get burned!