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Baked Christmas Camembert

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 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

DifficultyMedium

Ingredients

serving amount

1

Puff Pastry Sheet

(Contains: Cereals containing gluten)

80

Fig Jam

250

French Camembert

(Contains: Milk)

Nutritional information

Energy (kcal)1021 kcal

Energy (kJ)4271 kJ

Fat63.5 g

of which saturates40.8 g

Carbohydrate78.9 g

of which sugars25 g

Protein32.1 g

Salt3 g

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

Utensils

•Baking Paper

•Chopping Board

•Baking Tray

•Aluminum Foil

•Plate

Instructions

Get Prepped

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.

Prep the Camembert

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.

Bake and Serve

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!

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