Melt the butter and cut each Camembert round in half.Preheat the oven to 180°C. Lay out a sheet of phyllo and brush with butter, top with another sheet and brush with more butter. Repeat until you have four sheets layered.
Cut the layered pastry into four pieces and wrap each section around a piece of Camembert. Place on a baking sheet with the seam underneath. Brush each parcel with more butter and sprinkle with flaked almonds.
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