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A Posh Alternative to Baked Camembert

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February 1, 2015 / French / By
Nicola

'Camembert' by Rebecca Siegel via Flickr

France is known for its wonderful variety of cheeses, all of which are even more gorgeous when paired with fruity French wine. Camembert is my favourite kind of cheese, but it can be really difficult to know what to do with it. Baking it with garlic and dipping warm bread into its melted middle is the obvious choice (which, might I add, is just incredible), but sometimes I like to try something different.

Here I have a recipe which still bakes a French camembert, but in an entirely new way. It still contains all the warm, rich, gooey goodness of a traditional baked camembert, but it’s a whole lot more refined.

This is a great starter or light meal which everyone can get stuck into all at once. This is sociable food at its best; if you’re feeling particularly indulgent, keep it for yourself!

I won’t list the quantities of all the ingredients that you’ll need, because this is a dish best served to your own tastes. This sort of comfort food is all about experimentation if nothing else, its a good excuse to try it out time and time again!

Ingredients:

Round camembert (remove it from the cardboard box)

Pack of ready-rolled puff pastry

Caramelised red onions

Cranberry sauce

Method:

Preheat your oven to 180ºC (350ºF or Gas Mark 4). Line a baking tray with foil.

Lay your ready-rolled puff pastry out on the baking tray so that it is completely flat.

Take your wheel of camembert and slice it in half horizontally, so that you end up with a top half and a bottom half. This might be a little fiddly, but it doesn’t have to be perfect or completely even. As long as you end up with two fairly similar halves then that’s the main thing!

Place the bottom half of the camembert in the centre of the puff pastry on your baking tray. On top of the cheese, spread a layer of cranberry sauce, then pile the caramelised red onions straight on top of the sauce. Top off the stack with the top half of the cheese, so it creates a kind of cheese-cranberry-onion burger.

Next, take all four corners of the puff pastry and gather them upwards and to the centre, around the camembert. Gather the sides in, as well, then once the cheese is completely enclosed, twist the pastry a few times to secure it. Essentially, what you’re trying to do here is create a little pastry parcel around the camembert.

Finally, place the baking tray, complete with the pastry and cheese parcel, into the preheated oven. Let it bake for as long as the packet instructions on your ready-rolled puff pastry suggest, or until it starts to turn golden-brown.

When you remove it from the oven, leave it for a couple of minutes, but not too long! This is absolutely delicious when served fresh, warm, and straight out the oven. Cut into it to release all the gooey, melted cheese, and let it mingle with the crispy pastry and rich flavours of the onions and cranberry sauce. Trust me youll thank me for this one!

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Country: France

Province/State: Paris

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$$$ = fine dining,etc

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