Preheat oven to 400°F (200°C). Thaw phyllo sheets overnight so they’re soft and flexible. Melt 4 tablespoons butter for brushing.

Lay one phyllo sheet on a clean surface and brush lightly with butter. Repeat with two more sheets, brushing each. Place the fourth sheet on top without butter. Work quickly so they don’t dry out.

Unwrap the brie and place it in the center of the stacked phyllo. Spread ⅓ cup preserves on top.

Fold the phyllo sheets over the cheese one at a time, brushing each fold with butter to seal and crisp. Handle gently to prevent tearing.

Place the wrapped brie on a parchment-lined baking sheet. Bake 15–20 minutes until golden brown and crisp. Watch closely to avoid overbaking.

Let cool 3–5 minutes. Drizzle with honey and sprinkle with nuts if desired. Serve warm with crackers, baguette slices, or extra jam.