Baked brie is most certainly my favorite kind of cheese and cracker combo, and that’s saying a lot! Brie is so creamy, smooth and mouth-watering on its own, but when you wrap it in phyllo dough and slather it in your favorite jam and bake it to a golden-brown, I truly believe in the saying, “Heaven on Earth.” This medicated recipe features a classic brie round, crowned with apricot preserves, nuts and wrapped up like a little present of tasty goodness in phyllo dough.

Serves 12-14 as an appetizer

Here’s What You Need:

1 (8 oz) brie round

1/2 (16 oz) package of phyllo ( filo ) dough (thawed) Note: you may use puff pastry for this recipe instead, however I highly recommend phyllo as it is flaky and light as opposed to the dense puff pastry

( ) dough (thawed) Note: you may use puff pastry for this recipe instead, however I highly recommend as it is flaky and light as opposed to the dense puff pastry 1 cup cannabis-infused butter (melted)

1/3 cup apricot preserves (may substitute orange marmalade)

1/8 teaspoon salt

Optional: 1/4 cup roasted, salted almonds (chopped)

How to Make “Baked” Apricot Brie

To begin, preheat your oven to 375 degrees Fahrenheit.

Next, trim and discard as much of the outer rind or casing from the brie round as you can (don’t stress however, brie rind is completely edible and works well in baked recipes – it’s basically personal preference), and place the brie to the side for now.

Then, unroll the thawed phyllo dough, and place two sheets of dough down on a clean counter top. Try overlapping the edges slightly as you ideally want a rectangle of dough roughly 24″ x 17″ in size. After, add the 1 cup of cannabis-infused butter to a small sauce pan and melt it over low heat.

Once melted, brush the phyllo dough rectangle with the melted canna butter, and then place a second layer of phyllo dough sheets (two overlapping the same as before) on top of the sheets that you just brushed with butter. Repeat this step one more time, so you are left with 3-4 layers of overlapping dough sheets.

Then, place the brie round in the middle of the buttered phyllo dough sheets.

After, the brie round has been placed, spread the 1/3 cup of apricot preserves over the entire surface of the brie round.

Next, season with salt, and sprinkle in chopped almonds. Fold up the edges of the phyllo dough to completely cover the brie round, making sure to completely seal in the innards. Carefully turn over the phyllo packet, and place the seams face-down on a piece of parchment paper.

Then, transfer both the sheet of parchment paper and phyllo packet to a baking sheet.

Bake the brie for 30-40 minutes, or until it’s golden-brown and most likely bubbling out of the seams. Allow the baked brie to stand for 10-15 minutes prior to serving. Serve warm, with both a knife and your choice of crackers. Enjoy!

Check out other posts from Weedist’s Great Edibles Recipes series!