Baked Brie

I need to bake a Brie for a party at work later this week. How long before I bake it can I wrap the phyllo pastry around it? Is there some way to wrap the pastry a few hours before it goes in the oven or will that just ruin it because the phyllo will dry out? I have some serious time and timing issues around doing this.

Thanks.

Moni--
I'll be absolutely no use to you, 'cos I use flakely pastry to wrap the brie...........bathe it in an egg wash.............

It's not something I've done yet, but I think I've read that if you brush the whole thing with melted butter, then cover with a damp tea towel, it's supposed to help.

Here's an important Safety Tip!: don't do as my sister did when baking a puff pastry warapped Brie. She used a cookie sheet with no rim. The fats ran out and smoldered on the floor of the oven, setting off smoke detectors, which triggered the house Security System and the Fire Department arrived, looking a bit put out.
Use a baking pan with a rim.

Oh, good tip Anonimo. That would be a nightmare.

just brush between the sheets of filo with melted butter or even light vegetable oil, also on the outside. Can then sprinkle with poppy or sesame seeds, pop it into fridge. It will keep in there for a few days and be ok.