1 small wheel brie, cut in half horizontally
2 sheets phyllo dough, cut in half
1/4 cup clarified butter
1/4 cup sweetened raspberry puree (seedless)
Place a half sheet of the phyllo on a flat surface.
Brush with butter, and place the 2nd sheet over the first, at a right angle to it.
Place half the brie in the center and pull up the sides of the dough, then twist the ends gently. Repeat for second brie.
Place these phyllo "purses" on a nonstick baking sheet and bake at 450 degrees F for about 5 minutes, until golden brown.
Present on a plate with drizzled raspberry puree, and drizzle more over the purses.
Garnish with fresh berries and mint leaf.