Slice frozen honeycomb horizontally with a serrated knife or cheese wire, using the narrow space between the two plastic rings as a guide.
Slice the wheel of Brie horizontally or if using a large round merely slice a pocket for the comb honey to fit into.
Unroll 3 sheets of phyllo pastry, place them gently on a Brie baker or suitable baking dish.
Prepare the apple (core and slice thinly). Place one brie half on the centre of the pastry, place the comb honey half on top of that and top with half of the apple apple slices. Sprinkle liberally with cinnamon, nutmeg and any other desirable spices. (Pecans, walnuts or other nuts could also be added.) Top with the other brie half.
Gently wrap the phyllo sheets, one at a time, over the brie, twisting them together at the top.
Note: This recipe makes two strudels. The second ½ comb honey round may be stored in the freezer if you want to save it for later.
To print this recipe please go to Honeycomb Brie Strudel