Raspberry Puree: Puree in food processor or blender 1 cup fresh or frozen (thawed) sweetened raspberries. Taste, add sugar if necessary. Press raspberry puree through mesh sieve to remove any seeds.
Baked Brie: Preheat oven to 450 degrees F. Place a half sheet of the phyllo on a flat surface. Brush sheet with butter. Place 2nd sheet on top of the first and brush with butter. Place 3rd sheet at a right angle on top of the 1st and 2nd sheets, brush with butter and top with the 4th sheet, then brush with butter. Place 1/4 of the brie in the center, pull up the sides of the dough and gently twist the ends. Repeat for the remaining three pieces of brie. Place the phyllo purses on a nonstick baking sheet and bake for approximately 5 minutes or until the phyllo dough is a golden brown.
On two small plates, drizzle raspberry puree and place two phyllo purses on each.