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Camembert En Croute with Fig Paste and Frozen Grapes


  • 1 sheet of puff pastry

  • 100g South Cape Fig or Quince Paste

  • 1 x 250g wheel Tasmanian Heritage Camembert cheese, chilled

  • 1 egg yolk lightly beaten with 1 teaspoon milk

  • 1 tablespoon flaked almonds

  • 200g red grapes, cut into small bunches and frozen


  • 1.

    Place pastry sheet onto a baking paper lined tray and place slices of fig paste in the centre roughly the size of the Camembert.

  • 2.

    Place the Camembert on top, enclose in pastry, pinching edges together and place seam-side down on the tray.

  • 3.

    Brush with egg yolk and sprinkle with almonds. Bake at 200C for 25-30 minutes or until pastry is puffed and golden brown.

  • 4.

    Allow to stand at room temperature for at least 1 hour, before serving with frozen grapes.


Note: Camembert En Croute is an excellent party hors d’oeuvre to serve with drinks or in place of dessert with a sweet dessert wine.

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