Remove the phyllo pastry dough from the freezer and allow it to thaw completely before use. This ensures the sheets will be pliable and won't break during assembly.

Use a knife to gently trim the curd from the edges of the brie cheese if desired. Cut the cheese into cubes to allow for even melting during baking.

Take a few sheets of thawed phyllo dough at a time and layer them over an 8-inch round baking dish, allowing some of the dough to hang over the edge. Continue this process, working your way around the dish, and place a few extra sheets in the center. Brush the layered phyllo sheets with melted butter to keep them moist and enhance flavor.

Place the cubed brie cheese into the prepared baking dish on top of the buttered phyllo layers. Drizzle a little more melted butter over the cheese for extra richness. Carefully fold the overhanging phyllo dough toward the center to cover the cheese, brushing every couple of sheets with more melted butter. Layer any remaining phyllo sheets on top, buttering as you go, and finally tuck the edges under for a neat finish.

Brush any remaining melted butter generously over the top of the dough. Bake the assembled dish at 355˚F (180˚C) for 35-40 minutes, uncovered, until golden brown and crispy. Serve immediately for the best flavor and texture. I like to serve this straight from the oven while the cheese is gooey inside—you could even sprinkle a little sea salt on top for extra flavor!