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Phyllo dough is an amazing way to medicate your baked delights. Since each sheet needs to be brushed with either or , you end up with flaky layers of canna-manna.

All this talk has me in the mood for a mean baked brie.

The crust is flaky, and the brie is warm and runny; You will want to eat way too much. But don’t. Remember the Laurie & Maryjane mantra: Moderation is your friend.

How to make this baked brie, Part 1

For the end-of-the-year finale, I made cannabutter with a mix of everything I had in the house. Some J1, Pineapple Kush, Chem Dawg, Obama Kush and a few others. Man, this stuff is potent. Happy new year, canna-friends. Looking forward to more culinary fun in 2015!

A truly ‘baked’ brie

Serves 6-8

• 5 sheets phyllo dough, defrosted in the fridge and then at room temperature for 20 minutes
• 5-6 tablespoons cannabutter
• 1 egg, beaten
• 1 package of brie

How to make this baked brie, Part 2

Directions

Heat oven to 340 degrees F

Place the sheets of phyllo on your work surface and cover with a slightly damp paper towel.

One at a time place the sheets on a baking tray. Brush each sheet with the melted canna-butter. When you have completed the five sheets, place the brie on top. Wrap the brie in the phyllo dough and once again brush with the butter. If you need more butter add regular, not canna.

Brush the dough with the egg wash.

Bake until the crust is golden brown, about 35 minutes. Allow to sit for twenty minutes before cutting.

Enjoy!

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