• 2 pieces of fresh sheep's milk camembert cheese
• 3 sheets of phyllo dough
• 2 T melted butter

• 1 egg and 2 T milk beaten together

Cut the Camembert from corner to corner into 2 triangle shapes.

Lay a sheet of phyllo down in front of you on your work space, butter it lightly and lay another sheet over the top. Repeat.

Place the Camembert triangles in a row at the bottom of the sheet (you should have 4 individual triangles), cut the phyllo between each piece from the top to the bottom.

Beginning at the bottom, fold the phyllo "flag-fold style" over the cheese and roll the cheese until you get to the top. Brush the final fold with a little egg wash.

When ready to serve, heat a skillet over a medium-high flame, add 1 T butter and brown cheese on all sides (until golden). This should take less than 1 minute on each side.