Ingredients (for one):
-Stick of butter
-Package of phyllo pastry (you will only need half-about eight sheets)
-A brie wheel
-Toppings of your choice ex. ground cranberries, almonds
To start, melt your butter, and (optionally) cut the outer mold off of your cheese wheel.
With a pastry brush, coat the inside of your pan lightly with butter, and lay the first sheet of phyllo. Butter this sheet, then put on the next sheet, alternating between horizontal and vertical. You can choose how many layers you would like, but I recommend around eight.
When finished, place the cheese on top of the phyllo in the center. Crumble a couple tablespoons of brown sugar over it, until it is thoroughly coated, and then sprinkle on any other toppings.
Layer by layer, butter inbetween, fold over the sheets of phyllo so that the cheese is completely covered. When finished, thoroughly coat the outside in butter.
Bake at 200⁰ F for twenty minutes, rotating it halfway through. It is advisable to keep the pie tin on a baking sheet to make this easier, especially if you are making more than one at a time.
When it is golden brown and the cheese is soft enough to be easily spreadable, it is finished.