Gather all ingredients.
Preheat oven to 350 degrees with rack in center of the oven.
Lightly flour two dinner plates.
Unroll one pie crust dough on each dinner plate.
Cut out as many circles as possible from one crust using 2.5 circle cookie or biscuit cutter or a small juice glass. Ball up the dough scraps, roll them out, and cut more circles. In total, you should have 15 rounds of pie crust dough.
Use paring knife to cut 15 long, thin strips from second pie crust. Each strip should be the diameter of the unrolled crust and about 1/4 inch wide. (Cutting all your crust at the start when it is still cold will be the easiest.) Use the extra dough to make additional rounds for this appetizer or pie crust cookies.
Cover cookie sheet with parchment paper and place pie dough rounds on paper.
In small bowl, use fork to mix egg with about 1 tablespoon of water to create egg wash. Use the silicone brush to brush the tops of the pie dough rounds with the egg wash.
Slice brie into 1 inch squares, at least 1/4 inch thick each. Place each slice of brie on a pie dough round.
Use two spoons to place about 1/4 teaspoon of fig spread on top of each piece of brie.
Place a pecan half on top of each dollop of fig spread.
Take a strip of dough, and press it into the edge of a dough round. Drape it across the pecan, and press it into place on the opposite edge. Drape the strip back across the pecan and press it into place two more times. The strips should criss-cross randomly like a mummy's wrappings. Trim off any excess.
Brush the top of the dough with egg wash.
Bake at 350 degrees for about 20 minutes or until the dough is golden. The brie will run somewhat, depending on the thickness of your brie squares.
As soon as you remove the appetizers from the oven, place two candy eyes into the melted cheese so they will stick as the cheese cools. Serve warm or cool.