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Naomi Crisante

Camembert En Croute with Fig Paste and Frozen Grapes


Ingredients

  • 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

Method

  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.
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Notes & Tips

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. For more information and recipes from this series, click on the following link www.aliveandcooking.com.au

Recipe Rating

4

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What do you think?

 
  • Deb
    August 2010

    Fantastic starter - so easy, looks great and tastes divine - and what a show piece for last summer's home made fig paste!!!!!

  • patty.d
    May 2009

    wonderful recipe, I added sundried tomatoes and olives, and chutney instead of the quince, it made a lovely lunch with a rocket salad.

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