there are two ways to bake two kinds of bries:

first off, you should decide which sort of a baked brie you are
making--sweet or savory?

- for the sweet, pick some slightly tart fruit preserves, i like the
berry varieties (particularly black/blue/boysen) but who knows,
nectarine or something might be cool too.  probably not apple, though.
you'll want maybe 3/4 cup of the stuff.  you'll want a plain brie for
this sort.  

- for the savory, grab your favorite fresh herbs.  i have basil and
rosemary growing on the patio, so i grabbed a handful of each and
minced em.  i also used a peppered brie to add some contrast.

whatever your additive, you can just toss it on top (for the spices,
i do half/half on top/bottom) or if you're feeling fancy, in the middle
too.

you can use either of the above with either of the below.  i've tried both
and damn, puff pastry is so much easier and actually tastier (i like
crescent rollish stuff better than unsweetened strudelish stuff,
personally).

1) filo dough - the hard way.  really, don't do this unless you are
	a nutjob, or buy the wrong thing, or are allergic to simplicity.
	but if you have to do this, here's the trick:  keep the filo between
	wet towels from the second you open it until you lay it on your cheese.
	layer by layer.  brush each layer with melted butter and then place it
	butter side down, otherwise it'll tear and besides which be too dry to
	wrap well.  you should feel free to flip the creation over between
	layers so's to make a better seal by wrapping from above and below.
	i used half a box of the stuff and it held together well.
	this only needs to be baked for around 10 minutes.

2) puff pastry - the easy way.  let the stuff thaw for an hour or so.  
	depending on the size of your cheese, you may need to roll it out a
	bit on a lightly floured surface to get full coverage.  remember, you
	want it to be sealed, since otherwise the cheese leaks out.  this needs
	22 minutes or so in my oven.

bake at 400 degrees.  enjoy while warm, rewarm to re-enjoy.  microwaving is
discouraged (for rewarming purposes).