1 sm. round (8 oz.) ripe Brie or Camembert
Melted butter
1/3 c. apricot jam
4 sheets Phyllo dough
Slices of red & yellow apples
Seedless grapes
Small baguettes

Trim off any wax or peel from outside of Brie, leaving the edible rind intact. Butter a cookie sheet. Brush some melted butter on top of Brie, then spread with apricot jam. Brush each sheet of phyllo with melted butter and carefully stack one on to of each other in a pile. Trim stack of phyllo into a 13" or 14" square. Position round of Brie, jam side down, in middle of the phyllo stack. Fold over a 4-ply stack from the opposite side.

Repeat procedure with the remaining two sides until you have a "phyllo package". Brush entire surface of package with melted butter; then push corner edges inward to mold package into a round. Place the package, seam side down, onto prepared baking sheet. Cover loosely with plastic wrap and place in freezer for 3 to 4 hours. (Or, place on a lightly buttered plate, cover with plastic and then with foil and freeze up to 1 week.)

Preheat oven to 375 degrees. Remove Brie from freezer and bake for 25 to 30 minutes or until phyllo turns golden brown. Allow to stand a few minutes, then transfer to a serving plate. Set aside for about 5 minutes. Then garnish edge of platter with slices of apple, clusters of grapes and sliced baguettes. Makes 6 to 8 servings.