Baked Camembert en Croute – This is a truly delicious way to serve baked Camembert cheese, gently melted and encased in crisp puff pastry.
Recipe 2 from THE FRENCH BISTRO BRUNCHING RECIPE FILES
I see this recipe for Baked Camembert en Croute being a lovely idea for an Easter weekend brunch, served with a big bowl of salad, as well as my other recipe from The French Bistro Brunching Recipe Files, a Cheese, Ham and Olive Cake (Cake Salé).
You can also use a petit Brie for for this recipe, or a larger Camembert cheese. Adjust the pastry to size, by using more pastry, or by making your own.
Optional extras are: Drizzle some cognac over the cheese before wrapping in pastry. Add chopped nuts such as walnuts or pecans.
Use any fruit chutney you have a available or an onion jam/relish. AND, chopped wild garlic is lovely when added before baking, when in season, or snipped fresh chives.
Serve this warm, to get the full “cheese ooze” sensation! And, PLEASE do let me know if you make this recipe, Bon Appétit, Karen
More Camembert Recipes
Pin me for Later
Recipe for Baked Camembert en Croute
- 1 whole Camembert cheese, 250g
- 4 heaped tablespoons fig chutney
- 320g ready rolled puff pastry sheet
- 1 egg, beaten
1. Pre-heat the oven to 200C/180C Fan/400F/Gas 6. Line a baking tray with baking paper.
2. Put the puff pastry sheet on the lined baking tray. Place the camembert in the centre of the puff pastry and with a sharp knife make several cuts in the top of the cheese – this helps the chutney blend into the melted cheese.
3. Spoon the chutney over the top, and then fold the pastry over the cheese, folding and tucking as you go around. Trim any excess pastry and use to decorate. (I cut out leaves)
4. Brush the beaten egg over the pastry. Bake for 20 minutes, or until the puff pastry is golden brown.
5. Remove from the oven and allow to cool for 10
minutes for a runny middle, or for 30 minutes for a slightly set cheese.
You can also use a petit Brie for for this recipe, or a larger Camembert cheese. Adjust the pastry to size, by using a larger amount.
Optional extras are: Drizzle cognac over the cheese before wrapping in pastry. Add chopped nuts such as walnuts or pecans. Use any fruit chutney you have a available or an onion jam/relish. Chopped wild garlic is lovely when added before baking, when in season, or snipped fresh chives.
The next THREE French Bistro Brunching Recipes:
- Tarte à la tomate (Tomato Galette)
- Croque Monsieur and Croque Madame
- Classic French Madeleines