Crispy Camembert Parcels with Honey and Thyme
Ingredients
- 1 pcCamembert cheese made from raw or thermized milk (cut into 8 wedges)
- 8 pcPhyllo dough (whole sheets)
- 40 gUnsalted butter (melted)
- 2 tbspHoney (liquid)
- 1 pinchThyme (leaves only)
- 1 pinchBlack pepper ground
- 1 pcEgg (beaten)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- Don't over-butter the pastry, or it will become greasy instead of crispy.
- Serve immediately on a bed of arugula to bring freshness.
How long does this dish keep?
Eat immediately out of the oven. Phyllo pastry softens quickly when in contact with the cheese's moisture.
