Brie cheese wrapped in phyllo pastry

• 1 Round 20 cm Brie chesee (camambert or even cream chesee can be used as well)
• 1 butter stick
• 1 lb or 1 package phyllo dough
• 1/2 cup Blackberry or raspberry coulis, or cranberry jam, or red currant sauce, or something similar.

1. Preheat the oven to 200 C. In a cup melt the butter in the microwave./ Derretir la mantequilla y pre calentar el horno a 200C
2. Put the chesee on top of all the sheets of the phyllo dough.
3. The dough should be a square or rectangle big enough to cover the chesee loosely.
4. If the sheets are united it's necesary to cut a few millimeters of all 4 edges with a knife so each sheet is loose.
5. (Look at the pic).
6. /Poner el queso encima de la masa y cortar las orillas aproximadamente 2 milimetros para separar las hojas.
7. (Ver el diagrama)
8. One by one brush each sheet with butter.
9. On top of the chesee join the 4 corners closing each sheet like a bag leaving the top of each sheet loose like grabbing a bag just bellow the end ( look at the picture) continue doing this until you are out of sheets.
10. At the end tight where all the sheets meet and give it a little twist so the sheets won't unwrap while in the oven or use an oven proof string to close them.
11. / Con una brocha untar mantequilla y cerrar uniendo las 4 esquinas arriba del queso apretando un poco por debajo de la orilla ( 2cm)como haciendo una bolsita.
12. Since it most be served hot I recommend to cook it just before you are going to eat it.
13. Put in the oven for 30 min or until the out layer is crispy and golden.
14. Cuando se vaya comer meter al horno 200c hasta q se ve dorada la masa.
15. Serve hot with the jam or coulis on the side.
16. Servir caliente con la salsa al lado para que cada quien se sirva a su gusto.

chesee, butter, raspberry coulis

Taken from cookpad.com/us/recipes/360888-brie-cheese-wrapped-in-phyllo-pastry (may not work)