Baked Camembert
Baked camembert is one of those dishes that makes you want to invite people over for a party. By the way it’s also a decadent meal for two with a side dish.
Category
Appetizer
Servings/Yield
6
Author
Lior Lev Sercarz
Baked camembert is one of those dishes that makes you want to invite people over for a party. By the way it’s also a decadent meal for two with a side dish.
Ingredients
8oz whole Camembert
1 oz black truffle, thinly shaved
½ granny smith apple, peeled and sliced
14oz puff pastry dough sheet
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2 tsp Coquelicot blend
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Salt to taste
Egg wash of 1 egg beaten with 2 Tbsp of water
Directions
Prepare a baking tray with parchment paper.
Cut the Camembert through its equator to make 2 even halves.
Layer the truffle slices evenly onto the bottom disk of cheese and season lightly with salt.
Using a rolling pin, roll the dough to 1/16” thick and cut a 10” circle of dough.
Transfer the dough to the parchment paper.
Sprinkle a teaspoon of Coquelicot onto the center of the dough and cover with a layer of sliced apples.
Place the cheese and truffles on top and continue layering more apples on top.
Sprinkle the remaining teaspoon of Coquelicot on top and bring the edges of the dough to cover the cheese, pressing the dough together to close securely.
Transfer the dough and paper to the baking sheet and carefully brush egg wash over the dough.
Using the dough scraps, you can make decorative pieces and “glue” them on with egg wash as well.
Preheat the oven to 400°F.
Refrigerate the tray of cheese for 15 minutes to allow the dough to set and rest.
Bake for 15 minutes, rotate the tray and continue baking another 15 minutes or until the dough is golden brown and cooked through.
Remove the baked cheese from the oven and allow to rest for 15 minutes.
Serve warm.
Recipe Note
Recipe Notes
This recipe works well with frozen puff pastry dough. Defrost the dough in the refrigerator overnight so it’s defrosted but cold or leave it out a few minutes until it gets to a workable temperature.
For the Camembert, you could also use a small brie. Don’t worry about getting the most expensive, the regular one actually works the best.
Variations and Ideas
No truffles, no problem. You can make the whole thing as is without truffles too.
Questions? Contact helen@laboiteny.com
