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Photograph of Camembert Baked in Puff Pastry and Served with Roast Pecan Nuts and Chilli Honey

Camembert Baked in Puff Pastry and Served with Roast Pecan Nuts and Chilli Honey

Ideal to tuck into whilst watching sport or good film, wonderful after a long walk on a cold and blustery day and perfect after a few hours on the piste (or off the piste!), Camembert Baked in Puff Pastry and Served with Roast Pecan Nuts and Hot Chilli Honey, is a slight twist on this luscious, seasonal winter favourite.

Serves 2 - 4

Course Appetizer, apres ski, Lunch, Snack
Keyword baked cheese, Camembert, hot chilli honey, pecan nuts, puff pastry
Prep Time 5 minutes
Cook Time 25 minutes
Author Susan

Ingredients

  • 320g pre-rolled puff pastry
  • 250g small round Camembert or Brie
  • salt and freshly ground black pepper
  • 2 springs of fresh thyme
  • egg wash or milk
  • 2 teaspoons of sesame seeds
  • pecan nuts
  • Hot Chilli Honey (See Recipe Notes)

Serving suggestions:

  • warm fresh bread or garlic bread
  • fresh salad
  • new potatoes
  • sliced apple

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6

  3. Unroll the pastry and trim to make a square shape 23cms/9ins x 23cms/9ins. Leave on the baking parchment and place on a baking sheet.

  4. Unwrap the Camembert and remove most of the top of the cheese leaving a rim of rind on the top to help the cheese keep its shape as it cooks.

  5. Place the cheese in the centre of the pastry.

  6. Grind over some salt and pepper and scatter over some fresh thyme.

  7. Bring the corners of the pastry to the centre of the cheese and press the edges of the pastry roughly together, rather like wrapping a parcel. Leave some gaps for the air to escape.

  8. Scatter the pecan nuts on the tray, next to the cheese parcel.

  9. Bake in the centre of a pre-heated oven for 8 minutes, take out of the oven, remove the nuts and put the cheese back in the oven for a further 15 – 20 minutes, until the pastry is risen, crispy and golden.

  10. Chop the pecan nuts.

  11. To serve: slice the cheese, scatter over the pecan nuts and drizzle over the Hot Chilli Honey. Serve with your choice of accompaniments.

  12. Dive in!

Recipe Notes

Equipment:

  • baking tray
  • knife
  • small bowl

Recipe for Hot Chilli Honey, see here.

Alternatively, warm 2 tablespoons runny honey with ⅛ - ¼ teaspoon chilli and a quick grind of salt and pepper. Take off the heat and stir in ¼ teaspoon apple cider vinegar. Use this to drizzle on the cheese.