Heat oil over medium heat and sweat shallots, apple and garlic. Add sausage and increase heat to medium-high. Once the sausages are heated through and the pan is sizzling, deglaze with red wine. When the wine is nearly gone, add the coconut flour, stir well to combine and add the milk. Be sure to stir quickly so that no lumps form. Remove from heat and stir in the brie. Allow to cool for about 15 minutes.
Spread out one sheet of phyllo, brush with melted butter and sprinkle with about 1-2 tbsp. of Panko. Place a second sheet over the first, being sure to press so that it sticks. Brush with butter, sprinkle with 1-2 tbsp Panko. Add another sheet (for a total of 3) and press it down firmly. Cut the entire pastry in half so that you have two strips in which to add filling. Place about 1/4 cup of filling on the first half at the end closest to you, roll it up halfway, tuck in the edges and finish rolling. Repeat until you use up all the filling. Brush the tops with melted butter, sprinkle with salt and pepper and bake at 350 for 15-25 minutes. Pastry will be golden brown and sizzling on the pan. Yield: 12-14