Camembert en Croute
User Reviews
4.9
Camembert en Croute
Description
This recipe begins by rolling out puff pastry and placing a whole Camembert in the center. Around the cheese, a mix of chopped walnuts, dried apricots, and pastrami is sprinkled, bringing crunchy, sweet, and savory flavors together. The pastry edges are wrapped over the cheese either radially or freely shaped, then brushed with beaten egg and topped with nuts and dried sage for aroma and texture.
Baked at 200°C (392°F) for 25 to 30 minutes, the pastry becomes golden and crisp while the Camembert inside melts to a creamy, spreadable consistency. The sweet apricots contrast the saltiness of pastrami, and walnuts add crunch, balancing the cheese's richness. Served shortly after baking, it maintains a soft, luscious cheese center perfect for spreading.
Ingredients
Ingredients:
- 1 Camembert cheese whole
- 100 g puff pastry
- walnuts
- dried apricot
- pastrami
- sage dried
- Camembert cheese 4 whole Camembert; 400 gram (14 oz) sheet; puff pastry
- puff pastry 4 whole Camembert; 400 gram (14 oz) sheet; puff pastry
Instructions
How to make CAMEMBERT en CROUTE:
- Roll out the pastry dough gently.
- Place the camembert in the middle and sprinkle on top the walnuts, dried apricots, and pieces of pastrami.
- Here you can play with the ingredients as you like, I used what I had in the house so I didn't closely follow the original recipe.
- Gently raise the edges of the dough and bring them over the cheese in a radial shape, or you can play with the dough as you wish.
- Brush the top with beaten egg and sprinkle on some nuts and a little dried sage.
- Heat the oven to 200 C degrees (392 Fahrenheit) and bake for about 25-30 minutes.
- We serve it about 5 minutes after baking to enjoy the maximum creaminess of the cheese.
- It was wonderful, too bad it ended so quickly.
- The guests were delighted and no wonder, it was the 'stand out piece' of the evening!
- Enjoy!
Notes
User Reviews
Overall Rating
4.9
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