Camembert en Croute with Phyllo Pastry
This is a classic preparation of camembert cheese baked “en croute”. This recipe utilizes Greek phyllo for the pastry resulting in a crispier “croute”.
Ingredients
- 2 camembert (cheese) round blocks Camembert
- 7 phyllo pastry sheets
- 1 egg beaten
- 4 prosciuto stripes prosciuto or hamon plus extra to serve
- 3 tbsp pear pear jam plus extra to serve
- 3 tbsp olive oil
- black pepper freshly ground
- almonds a few slivers for each serving
- french bread or other crunchy bread on your choice
Instructions
- Preheat the oven to 190C. Unwrap the filo pastry, divide in half and trim the edges if necessary so it fits the size of the cheese. Drizzle with olive oil and spread it over with a brush. Put some pear jam, arrange two slices prosciuto and put the camembert on top.
- Sprinkle with black pepper and brush the edges with the beaten egg. Wrap as a parcel and put on a baking tray covered with paper. Repeat with the remaining products once again.
- Brush tops with the beaten egg all over, sprinkle with more black pepper and bake for 15-20 min until golden brown. Serve with more jam and prosciuto, if you wish, along with some cut almonds and crunchy bread.
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