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Baked Christmas Camembert

Baked Christmas Camembert

with Figgy Puff Pastry Pinwheel Dippers | Perfect for Sharing

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Merry Cheesemas! Serve up this stunning canape or starter for friends and family over the festive season. Flaky puff pastry is rolled up into pinwheels with a layer of fig jam to make extra-special dippers for a gooey melted Camembert.

Allergens:Cereals containing glutenMilk

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 roll(s)

Puff Pastry Sheet

(ContainsCereals containing gluten)

2 sachet

Fig Jam

250 grams

French Camembert

(ContainsMilk)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4271 kJ
Energy (kcal)1021 kcal
Fat64.0 g
of which saturates41.0 g
Carbohydrate79 g
of which sugars25.0 g
Protein32 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Parchment Paper
Baking Tray
Aluminum Foil
Plate
Instructionsarrow up iconarrow up icon
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1

a) Preheat your oven to 200°C and remove your pastry from the fridge.
b) Unfold the puff pastry onto a chopping board with its baking paper beneath for easy rolling.
c) Spread the fig jam out over the pastry in a thin layer, leaving a 1cm border on all sides.
d) Carefully roll up from the long side, using the baking paper to help, to enclose the filling and make a spiral log.

2

a) Remove the Camembert from its packaging.
b) Pop into a large square of foil. Scrunch the edges together around the sides, but leave the foil open at the top.
d) Place onto a lined baking tray.

3

a) To neaten up, trim and discard 1cm from each end of the pastry log, then carefully slice into 2cm thick rounds. TIP: Use a sharp knife to make it easier.
b) Place the rounds, cut-side up, around the Camembert on your baking tray. Space them well apart so they can puff.
c) Brush the pastry pinwheels with a little oil. Bake on the top shelf of your oven until golden, 20-25 mins.
d) When ready, remove the camembert and pinwheels from the oven and serve on a large plate for sharing. Enjoy!