Preheat oven to 400°F (200°C).
Cut phyllo sheets into 14 in. squares (35 cm).
Keep remaining phyllo sheets for other use.
Place 1 sheet on a clean work surface and brush with melted butter. Top with another sheet, brush with butter and repeat with 2 more sheets. Cut phyllo into 16 even squares.
Repeat this procedure with the remaining phyllo sheets.
Place 1 small piece of Brie on the center of the phyllo square and top with ½ teaspoon of the raspberry jam.
Bring up the corners of each square of pastry and twist to secure. Pinch edges together and place parcels on baking sheet.
Bake in preheated oven 20 minutes or until lightly golden.
Yields: 48 Brie parcels