Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 400°F. 

Melt the butter in a small pot. Lay one phyllo sheet out onto a cutting board, and brush liberally with melted butter. Layer with another sheet and repeat this process until all sheets are layered. 

Place the wheel of brie in the center of the phyllo sheets. Brush the phyllo again with butter, then A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold each corner over onto the brie. Press the remaining phyllo around the brie until it is covered and sealed. Transfer onto a baking sheet, then brush with any remaining butter and top with pumpkin seeds. 

For the sauce, in a small pot combine pomegranate juice, water, orange Citrus juice is good and all but the zest (small pieces of citrus peel) has even more flavour! The oils in the peel of the fruit help to give off that citrusy taste and smell.zest and juice, maple syrup and cardamom and bring to a simmer. Once simmering, in a bowl combine the cornstarch and water and then pour this mixture into the simmering sauce while whisking. Return to a boil and simmer to desired consistency, then add the pomegranate seeds. 

Bake the brie in the preheated oven for 20 – 25 minutes, until phyllo has turned golden brown. Remove from the oven and top with pomegranate sauce or serve on the side.