This dish is perfection, if I may say so myself. And I just did. I’m not joking when I say your guests will be talking about it for months, if not years, to come. I have friends who are still talking about it, three years later. The beauty of this recipe is, well, absolutely everything but I will be more specific.
Gooey, creamy camembert wrapped in crispy, buttery phyllo pastry accompanied by sweet cranberry sauce. It literally melts in your mouth. Three ingredients, that’s it. A few minutes to prepare and 12 – 15 minutes in the oven. Winner, winner, winner. It’s not complicated. In fact it’s almost too easy. I have a good friend who is a very fussy eater. She does not do cheese. Like, ever. I made this recipe a few years ago and she relented after hearing the “ooohs” and “aahs”. She has subsequently converted. She still doesn’t eat cheese, with this exception.
It’s the perfect starter because it’s quick and delicious. You can prepare it ahead and refrigerate it until you’re ready to bake it but I’d suggest doing it fresh.
Baked Camembert in Phyllo Pastry
Servings: 4 Prep time: 10 minutes Cooking time: 12 – 15 minutes
- 2 wheels camembert, halved
- 6 sheets phyllo pastry
- 1 cup melted better
- Cranberry sauce
Preheat your oven to 190°C (375°F).
Cut the camembert in half. You’re going to use three sheets per whole camembert, with those sheets then halved for both half wheels of cheese.
Melt the butter and lay one sheet of phyllo pastry on the counter. Paint the sheet with butter, drizzling butter across the sheet and then using a brush to paint it. I use my turkey baster and it works really well but you can drizzle the butter across the phyllo and then use a brush to spread it, making sure you cover the entirety of each sheet. Lay a second piece of phyllo on top of the first and repeat the process until you’ve painted three layers. Cut the phyllo down the middle by gliding a sharp knife down the centre, vertically.
Place one half of camembert in the bottom of the phyllo sheets and roll up, folding over each time. Tuck the sides of the phyllo under the parcel and paint the top and bottom with more butter.
Place in a roasting tray and bake for 12 – 15 minutes until golden brown. Remove from the oven and serve with cranberry sauce.