1, 8 oz. wheel of Brie cheese
4 oz. cream cheese, room temp.
1/2 tsp. C&C Hickory Smoked Sea Salt
10 sheets of Phyllo dough
2 Tbs. C&C Truffle Olive Oil
1 egg, lightly beaten
Baguette or crackers

Preparation: In a bowl combine cream cheese, salt and truffle oil; set aside. On a lightly floured surface, roll out sheets of Phyllo dough (approximately 15 inches in diameter); using the brie as a guide, cut out 5 round sheets, the size of the brie for the top, and cut another 5 round sheets 1-inch larger.

Halve brie cheese horizontally; spread the truffle cream cheese evenly over the bottom half of the brie. Place the top half over the truffle cream cheese.

On prepared baking pan, center the brie cheese on top of the larger Phyllo dough round; carefully wrap pastry up over brie. Brush border with some egg and top with remaining smaller pastry round. Brush top with egg. Chill brie, uncovered, 30 minutes to set egg wash. Brie may be made to this point one day ahead and kept chilled, covered loosely.
Preheat oven to 425 degrees F.

Bake Brie in middle of oven 20 minutes or until golden brown. Remove from oven and let stand in pan on a rack about 20 minutes for a very runny melted cheese or about 40 minutes for thicker cheese. To serve, transfer to serving dish and serve with baguette, crostini, or crackers. Serves 6 to 8 as an appetizer.