We bake our Raspberry phyllo brie in a cannabis-infused flakey crust, that’s both delicate and delightful. Our recipe can works with any preserve or nuts of choice so you can adjust it for taste and potency as you like. For today’s recipe, I used raspberry preserves and Brazil nuts, but you can substitute your favorite jelly or nut for endless combinations. We also coat each layer of our phyllo crust with Canna-butter, so you can bake and get baked at the same time! To view our full Canna-Butter recipe, click HERE.
- 1 wheel Brie Cheese
- 1/4 cup Preserves (we used raspberry)
- 1/2 cup fresh raspberries
- 1/4 cup chopped nuts (we used Brazil nuts)
- 4 Tbs Canna-Butter, melted over low heat
- 1 large egg
- 1 roll phyllo dough, defrosted
- Red Grapes (for Garnish)
- Rosemary (for Garnish)
- Crackers (optional)
Preheat oven to 350.
Top brie wheel with preserves, 1/4 cup nuts, and 1/2 cup fresh raspberries. Set remaining raspberries and nuts aside.
Place one sheet phyllo dough on a clean working service and fold over to cover brie. Using a pastry brush cover with butter. Place another sheet down and flip brie to be top side down on sheet. Fold up and brush with butter.
Continue alternating sides with pastry sheets and butter. I like to cover my sheets with saran wrap and cover that with a wet paper towel, so my sheets don’t dry out while I work.
Don’t worry if things get messy or some of your sheets stick together or break apart, just keep moving along. Once you have used all the sheets, brush brie with beaten egg to add a glaze and bake in an oven-safe dish for 20-25 minutes until golden brown.
Remove from oven, garnish with chopped Rosemary, Rosemary sprigs, Red Grapes and remaining raspberries. Enjoy as-is or atop your favorite gourmet crackers.