1/2smallGranny Smith apple,peeled and finely chopped
1tablespoonfinely chopped toasted pecans or walnuts
4sheetsfrozen phyllo sheets,thawed
One5 to 6-inch roundbrie cheese
Preheat the oven to 400°F. In a small bowl, stir together the apple, maple syrup and pecans. Set aside.
Brush 1 phyllo sheet lightly with melted butter. Top with remaining 3 phyllo sheets, brushing each layer with butter. Cut a large circle from the stack.
Cut the round of cheese in half horizontally. Place 1 cheese half in the center of the phyllo circle stack; top with half of the apple-nut mixture. Top with second cheese half and remaining apple-nut mixture. Wrap the phyllo around the cheese, folding the phyllo as needed to completely enclose cheese. Use the extra scraps if you need to cover it fully. Brush the wrapped brie with the remaining butter. Place on a baking sheet or inside a pie plate.
Bake for 15 minutes, or until golden brown. Serve immediately with crackers, sliced baguette or apple slices (or a combination of these).
*Thaw frozen phyllo in refrigerator for at least 8 hours or overnight; this will prevent damp spots that could cause the sheets of dough to stick together.
*When working with thawed phyllo, dampen a paper towel and squeeze dry. Open and keep over phyllo while preparing sheets. This will help them from drying out.
*Use a clean pair of kitchen scissors to cut out the phyllo circle.