Melting Camembert in Golden Pastry
RECIPE Jo Wilcox
PHOTOGRAPH Jae Frew
READY IN 45 minutes
1 sheet ready-rolled puff pastry, plus extra ¼ sheet for decorating, if desired
125g wheel Camembert
2 tablespoons sweet fruit chutney
4 dried apricots, sliced
1 tablespoon cranberries
2 cubes crystallised ginger, sliced
1 egg, whisked, for egg wash
fruit and gourmet crackers, to serve
• Preheat the oven to 190ºC. Lay the sheet of pastry on a lined baking tray and place the Camembert in the centre. Spoon chutney on top of the cheese, then pile on the apricots, cranberries and ginger. Brush the pastry edges with the egg wash, then gather up the opposing corners into a little bundle to enclose the cheese. Use more pastry to make decorative leaves, if desired. Brush all over with the egg wash.
• Bake for 20 minutes, or until golden brown. Allow to set for 15 minutes before serving.
• Serve warm with fruit and gourmet crackers.
PER SERVE: Energy: 275kcal, 1153kj Protein: 9g Fat: 16g Saturated fat: 9g Cholesterol: 72mg Carbohydrate: 24g Fibre: 1g Sodium: 395mgIssue 88, pastry