Baked Christmas Camembert
with Figgy Puff Pastry Pinwheel Dippers
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.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
80 grams
Fig Jam
250 grams
French Camembert
(Contains Milk)
Nutritional information
Utensils
Instructions
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.
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.
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!
