Cheesy and gooey with a hint of sweetness, this dish is so good! Baked camembert is wrapped in flaky puff pastry with a layer of onion chutney then baked until the pastry is crisp and the cheese is molten inside. This recipe is a showstopper, using only 5 ingredients.
Prep
5 min
Cook
25 min
Serves
2
Difficulty
Easy
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Ingredients
dried thyme pinch
camembert 250 g
ready rolled puff pastry 1
onion chutney 1 tbsp
egg 1 (beaten)
Method
Preheat the oven & unwrap the camembert
Preheat the oven to 220°C fan /200°C fan.
Remove the camembert from its packaging.
Wrap the camembert in the puff pastry
Beat the egg in a small bowl.
Unroll the sheet of puff pastry and pop it on the paper it comes in on a baking tray. Spread the onion chutney in the centre and sprinkle the thyme on top.
Put the camembert on top of the chutney. With a knife score across the top of the camembert in a criss-cross pattern.
Wrap the puff pastry around the camembert to make a round-ish parcel then turn it upside down so you have a smooth top.
Brush the top and sides of the pastry with the beaten egg, then score across the top with a knife in a spiral or criss-cross pattern.
Bake the camembert & plate up
Bake for 25 minutes until the pastry is golden-brown. Serve directly on the table, slice into the oozing camembert and enjoy!
