Chateau Ste. Michelle

Remove rind from brie and divide into 16 equal pieces. Roll each piece into a ball; set aside.

Place 1 sheet of phyllo on a cutting board and slice in half, crosswise. Brush a little melted butter on the bottom half of one of the phyllo pieces; place a brie ball in the center of that buttered half and top with about 1/2 tsp. of the lingonberry preserves. Fold the unbuttered half over the buttered half containing the brie and preserves,then carefully press the phyllo around the cheese (as you would to form ravioli). Brush the top with a little more melted butter and pull the 4 corners of the square up and around the cheese filling to form a small kiss shaped pouch. Repeat process with remaining ingredients.

Place kisses on a baking sheet, pressing them gently onto the pan to flatten the bottoms. Transfer them to the freezer for at least 1 hour to set.

Preheat oven to 375°F. Bake the frozen kisses for 10 to 12 minutes or until golden, brown and crisp. Serve warm.

Note: Phyllo kisses and bundles freeze beautifully -- wrap well with plastic wrap and store in the freezer for up to 1 month.