1. Preheat the oven to 400 degrees.

2. Defrost the phyllo dough – follow package instructions. It should be cold

but not frozen.

3. Place 8-10 sheets of dough on a lightly floured surface or parchment paper.

4. Optional: use a rolling pin to roll out the phyllo dough so that it is easier to

shape.

5. Combine the apricot preserves and Kokada in a small bowl.

6. Spread it onto the phyllo dough so that it will be the same size as your

wheel of brie.

7. Place the cheese on top of the preserves. You can keep the rind on as it is

edible.

8. Fold the corners of the pastry over the cheese so that it is completely

covered. You can trim any excess dough and use it to make shapes for the top

if you desire!

9. Place the wrapped brie in a parchment lined baking pan or sheet.

10. Bake for 40-45 minutes or until golden brown. You can use a toothpick to

check if the cheese is melty.

11. Allow to cool for 10 minutes before serving with your choice of crackers,

bread, or fruit. Top with extra Kokada and apricot preserves!