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| Baked Camembert Cranberry Burst |
- 2 packs ready rolled puff pastry
- Tub of freshly made cranberry sauce
- 1 Camembert for baking
- Pack of bacon lardons
- 1 beaten egg
Method:
Preheat the oven to 180 degrees (fan assisted) line a baking tray with foil and grease the foil with some olive oil.
In a small frying pan heat some oil and fry the bacon lardons until crisp. Place one sheet of the pastry onto the baking tray. Line up the Camembert in the middle of the sheet and spread the cranberry sauce around the cheese and place the bacon lardons on top. Remove the cheese and place the second sheet of pastry on top of the first then place the Camembert back in the centre and cut around the base with a sharp knife. Remove the pastry from beneath the cheese and return the Camembert to the centre. Make cuts across the top of the cheese just to break through the top layer of the skin.
Working around the cheese, using a sharp knife cut down from the centre to the edge of the pastry (start the cut about an inch from the cheese) leaving a gap of about two fingers between each cut. Twist each piece of the cut pastry around in a spiral. Brush the pastry with the beaten egg and place into the oven for around 20 minutes until the pastry is nice and crisp and golden.
This recipe makes full use of the square of pastry, I don't like to waste unless really necessary, hence mine doesn't resemble the snowflake version that is doing the rounds. The end result is perfect for an informal buffet get together with friends and family and looks pretty stunning to boot. Just tear off each segment of the pastry and dip into the molten gooey cheese and enjoy.
In a small frying pan heat some oil and fry the bacon lardons until crisp. Place one sheet of the pastry onto the baking tray. Line up the Camembert in the middle of the sheet and spread the cranberry sauce around the cheese and place the bacon lardons on top. Remove the cheese and place the second sheet of pastry on top of the first then place the Camembert back in the centre and cut around the base with a sharp knife. Remove the pastry from beneath the cheese and return the Camembert to the centre. Make cuts across the top of the cheese just to break through the top layer of the skin.
Working around the cheese, using a sharp knife cut down from the centre to the edge of the pastry (start the cut about an inch from the cheese) leaving a gap of about two fingers between each cut. Twist each piece of the cut pastry around in a spiral. Brush the pastry with the beaten egg and place into the oven for around 20 minutes until the pastry is nice and crisp and golden.
This recipe makes full use of the square of pastry, I don't like to waste unless really necessary, hence mine doesn't resemble the snowflake version that is doing the rounds. The end result is perfect for an informal buffet get together with friends and family and looks pretty stunning to boot. Just tear off each segment of the pastry and dip into the molten gooey cheese and enjoy.
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