Baklava Brie Cake

0 Crispy Phyllo Topping: Preheat your oven to 375°F (190°C). Cut off about 1/2 of an inch from the end of the phyllo roll and cut it into small strands. Lay them evenly on a baking sheet and drizzle them with about 1 tsp melted butter. Mix it around until each strand is coated. Place in and oven for 20 minutes until golden. Keep an eye on these at around 15 minutes to make sure they don't burn.
1 Honey Butter Phyllo Crisps: Unroll the remaining phyllo sheets. Brush the remaining butter between each sheet, drizzling honey instead every 3 to 4 sheets. Press the stacked sheets firmly together and cut into small rectangles. Line them up on a baking sheet and cover tightly with plastic wrap. Refrigerate for 30 minutes.
2 Whipped Brie: Remove the rind and allow your triple cream brie and cream cheese to come to room temperature. Add them to a food processor and whip until smooth. Divide the mixture evenly into two bowls.
3 Mix the Stuffing: To one of the whipped brie bowls, mix in 1/8 cup chopped walnuts, 1/8 cup chopped pistachios and dates.
4 Assemble the Cake: Oil your knife and make sure your brie wheel is cold. Slice the wheel in half crosswise. Spread the nut and date whipped brie mixture evenly onto the bottom half of the wheel. Place the top half of the brie wheel over the filling and gently press it down. Clean off the sides of the wheel. Spread your remaining nuts on a plate and roll the sides of the brie cake till lightly coated. This shouldn't use all of the chopped nuts, you will be using some for topping. Cover in plastic wrap and refrigerate for 15 minutes.
5 Bake the Phyllo Crisps: Increase the oven temperature to 400°F (200°C). Remove the plastic wrap from the chilled phyllo rectangles. Place a sheet of parchment paper over the phyllo, then place a second baking sheet directly on top to press them down. Bake for 10 minutes, flip, and bake uncovered for an additional 6 to 10 minutes until golden.
6 Top and Serve: Remove the brie cake from the refrigerator. Spread the plain whipped brie evenly over the top of the cake. Top with the remaining chopped nuts, baked phyllo strands, and chopped chives. Drizzle generously with honey before serving.