Instructions: 1. Melt the 1 tablespoon butter in a large saucepan. Add onion. Cover and cook over medium low heat about 15 minutes or until onion is tender and golden, stirring occasionally. Sprinkle sugar over onion. Cook, covered, for 10 to 15 minutes more or until browned, stirring occasionally. Stir in hazelnuts or walnuts. Cool.

2. Work with one sheet of phyllo at a time, keeping remaining sheets covered with plastic wrap until needed. Lightly brush one sheet of phyllo dough with some of the 1/4 cup melted butter. Place another sheet of phyllo dough on top of the first sheet, and brush with butter. Repeat with two more sheets of phyllo, brushing with butter. Cut a 12" circle from the stack; discard trimmings.

3. Slice one round of Brie or camembert in half horizontally. Place bottom half in center of phyllo stack. Spread with 1 tablespoon apricot jam; top with 1/4 of the carmelized onion-hazelnut mixture. Top with other half of Brie, 1 tablespoon jam and another 1/4 onion mixture. Wrap phyllo up and over filling, pleating phyllo as needed to cover and slightly twisting phyllo on top. Brush phyllo with butter. Repeat with remaining phyllo, butter, brie, jam and onion mixture.

4. Place one wrapped brie round in an 8x8x2 inch baking pan or two rounds in a 13x9x2 inch baking pan. Cover and chill up to 24 hours. Bake in a 400 degree oven about 20 minutes or until golden. Let stand 5 to 10 minutes.

Serve with bread, fruit wedges, or crackers.

Makes 12 servings.

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