Preheat oven to 425 degrees F.

Before opening the phyllo dough package, have a clean, dry cloth such as a dishtowel on hand. In order to prevent the phyllo dough from drying out, you will use this dish cloth to cover the phyllo that you are not working with.

Unroll the phyllo dough and lay one sheet of dough onto a large cutting board. With a pastry brush, brush the dough with melted butter. It’s OK if it tears a bit – as you use more layers of phyllo dough, the tears will be covered. Wrap phyllo around the brie (you can use more butter to get the folds to stick to the round of brie like I did.)

Take the next sheet of phyllo dough and brush it with melted butter. Place the wrapped brie fold side down in the center of the phyllo sheet and wrap around the brie. Repeat until you have wrapped 5 sheets of phyllo around the cheese, always turning the cheese over each time so that the folds are on the bottom.

Brush a generous amount of butter on your 6th sheet of phyllo dough. Then spread the mostarda across the top of the cheese. Gently place the phyllo butter side down over the mostarda, being careful not to tear the dough. Finish wrapping the brie with the dough, folding the edges underneath the brie and using additional butter as needed to smooth the phyllo folds around the cheese. Also brush the top of the phyllo being careful not to break the dough.

Place in a round baking pan with low sides, a pie plate or on a cookie sheet. Bake 15 minutes in a 425 degree oven or until lightly brown (but no more than 20 minutes). Let sit for 5 minutes before serving with crackers.