Preheat oven to 375° F (190 C). Brush a thin coating of melted butter in the bottom of a 10″ by 15″ or 11″ by 17″ cookie sheet. Carefully unroll and separate two sheets of phyllo pastry from the package. Lay the two sheets in the pan, folding edges under to fit. Brush with another thin layer of butter. Repeat three more times until the 8 pastry sheets are used up. Cover the unused phyllo sheets with a damp tea towel until they’re done. Refrigerate or freeze the remaining sheets. Or make two pans right away!
Cut the Brie in half, then cut off the rounded edge on one side. Slice each half into twenty-four 1/4 inch thick slices. Wash, core and slice the apple into 8 wedges, then cut each wedge into at least 3 slices. Lay the Brie on top of the pastry in rows at least 2 inches apart. Lay the apple slices on top of the Brie. You should have three rows with eight slices in each row. Drizzle with honey if you want to bake it on the apples. Bake for 18 minutes until the pastry is browning.
Remove from oven and allow to cool slightly before cutting into 24 rectangles with a rotary pizza cutter. Dollop a 1/2 teaspoon of jelly on top of each slice.