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Baked Camembert

Baked Camembert

Baked Camembert

with Pesto Pinwheel Dippers | Perfect for sharing

Get 50% off 1st box + free dessert for life!

Scoop up cheesy melted cheesy goodness with puff pastry pesto pinwheel dippers.

Allergens:

Cereals containing gluten

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

1 pack(s)

Puff Pastry Sheet

(Contains: Cereals containing gluten)

64 grams

Fresh Pesto

(Contains: Milk)

250 grams

French Camembert

(Contains: Milk)

Nutritional information

Energy (kJ)4534 kJ

Energy (kcal)1084 kcal

Fat76.6 g

of which saturates43.5 g

Carbohydrate64 g

of which sugars8.9 g

Protein32.2 g

Salt3.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Paper

•Baking Tray

Instructions

On a Roll

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge and allow to come up to room temperature.

b) Unfold the puff pastry onto a chopping board, keeping it on its baking paper.

c) Spread the fresh pesto evenly over the pastry in a thin layer, leaving a 1cm border on all sides.

d) Using the baking paper to help you, carefully roll the pastry from the long side to enclose the filling and make a pastry log.

Ready, Steady, Bake

2

a) Trim (and discard) 1cm from each end of the pastry log to neaten, then carefully slice into 2cm thick rounds. You'll make approximately 12-16 rounds. TIP: A serrated knife makes slicing easier!

b) Place the rounds, cut-side up, onto a lined baking tray. Space them well apart so they can puff up.

c) Brush the pastry pinwheels with a little oil.

d) When the oven is hot, bake on the top shelf of your oven until golden, 20-25 mins.

C'mon Camembert

3

a) While the pesto pinwheels bake, remove the Camembert from its packaging, then pop it into a large square of foil. Scrunch the edges together around the sides, but leave the foil open at the top.

c) Place the Camembert onto a lined baking tray. When the pinwheels have been in the oven for 5-10 mins, bake on the middle shelf until the cheese has melted, 15-20 mins.

c) When everything is baked, carefully slide the Camembert onto a serving platter. Arrange the pesto pinwheels around the Camembert for dipping and scooping.

Enjoy!

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