Crispy Camembert Parcels with Honey and Thyme

Ultra-thin pastry shells that crackle when bitten, releasing a molten cheese center. The aroma of thyme and a touch of honey balance the bold character of the warm Camembert.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 376
• Protein: 15 g
• Carbs: 30 g
• Fat: 22 g

Ingredients

• 1 piece Camembert cheese made from raw or thermized milk ( cut into 8 wedges )
• 8 piece Phyllo dough ( whole sheets )
• 40 g Minimum butter sweet ( melted )
• 2 tbsp Honey ( liquid )
• 1 pinch Thyme ( leaves only )
• 1 pinch Black pepper ground
• 1 piece Egg ( beaten )

Instructions

1. Preparing the cheese

   Cut the Camembert into eight equal wedges. The cheese should be cold to remain firm during folding and prevent it from leaking too early.

2. Preparing the pastry

   Melt the butter in a small saucepan. Lay a sheet of phyllo pastry on the work surface and brush it lightly. Overlay a second sheet to ensure the parcel's strength.

3. Folding and seasoning

   Place a piece of cheese at the edge of the pastry. Add a small spoonful of honey, a pinch of thyme, and pepper. Roll tightly, folding in the sides to create a sealed parcel. Seal the final edge with a bit of beaten egg.

4. Cooking

   Bake at 200°C on a tray lined with parchment paper. When the pastry is golden brown and brittle, it is ready. The cheese should be just right, starting to swell under the pastry.

Chef's tips

• Don't over-butter the pastry, or it will become greasy instead of crispy.
• Serve immediately on a bed of arugula to bring freshness.

Storage

Eat immediately out of the oven. Phyllo pastry softens quickly when in contact with the cheese's moisture.