Serves 8 to 12 as an appetizer.

1/2cup strawberry jam

1/2 cup pecans, chopped

1 lb. wheel of brie

1 package frozen Phyllo dough, 12 to 14 sheets, thawed

1/2 cup butter, melted

1 lb. wheel of brie

1. Spread preserves on top of the brie and sprinkle pecans on top.

2. Brush a sheet of thawed phyllo dough with melted butter and wrap the brie in phyllo dough one sheet at a time, brushing each sheet with melted butter. (Keep unused phyllo covered with a barely damp cloth while wrapping brie.) Turn cheese over after applying each 3 to 4 sheets of phyllo for even distribution.

3. Brush phyllo-wrapped brie with butter. Cover and refrigerate until ready to bake. Before serving, place the phyllo-wrapped cheese on a cookie sheet (make sure it has sides).

4. Bake in a preheated 375-degree oven for 20 to 25 minutes or until golden brown. Let stand 20 to 30 minutes before serving. Serve with crackers or french bread rounds.