Core the apples and slice them thinly. Pour the water in a microwavable bowl and heat for two minutes. Add the lemon juice and apples then microwave for another two minutes. Let the apples soak for at least thirty minutes.
Preheat the oven to 350 F. Thaw and unroll the phyllo dough. Cut the phyllo in half and place on a baking sheet lined with parchment or a silicone baking mat.
Cut the wheel of brie in half horizontally so you end up with two wheels about 1/2 inch thick. Place the brie, cut side up, in the center of each phyllo dough.
Drain the apples and pat dry. Brush with lemon juice, as needed to prevent browning. Tuck slices of apple around the edges of the brie so they just barely touching the wheel. Press more slices of apple around the edge, overlapping slightly. Arrange the remaining apple slices along the top of the brie to form a rose shape. Place a square of raw honey comb in the center to help hold the apples in place.
Bake for 15-20 minutes, until the honey comb is melted, the edges of the phyllo are browned and the brie is oozing out between the apple 'petals.' Cool for at least twenty minutes to help the center set. Add the remaining honey comb squares in the center of each rose. Serve at the royal wedding feast (or funeral) and enjoy!