Camembert with Raspberries and Almonds in Crispy Puff Pastry
Baked Camembert is an excellent party hors d'oeuvre that you can serve with champagne, another sparkling wine or a red wine such as Merlot, or present as a dessert with a sweet dessert wine. The recipe was published on the culinary blog La Vita e Bella. Preparing the ingredients takes 10 to 15 minutes, and making the baked Camembert takes about 25 minutes.
⏱️ Prep: 10 min🍳 Cook: 20 min
Ingredients
| 2 sheets (800 g) | Sheets of Bella puff pastry | |
| 1 round (250 g) | Round of Camembert | |
| 150 g | Homemade raspberry jam | |
| 50 g | Flaked almonds, lightly toasted | |
| 1 | Egg | |
| 1 tbsp | 15 ml | Water |
| — | Fresh raspberries or raspberry jam, for serving |
Instructions
- Defrost the puff pastry (best by transferring it from the fridge the night before). Preheat the oven to 220°C, or 200°C with a fan.
- Line a shallow tray with parchment paper.
- Beat the egg and the water with a fork or an egg whisk.
- Roll out the first sheet of puff pastry on a lightly floured work surface and, using a 25 cm cake-tin base and a sharp knife or pizza cutter, cut out a circle of the same size.
- Spread some of the jam in the center of the cut sheet, leaving about a 5 cm unspread border, and sprinkle with the flaked almonds.
- Take the cheese out of its packaging, peel off the paper and place it in the center of the sheet spread with raspberry jam (keep the box lid for cutting the puff pastry "cap"). Spread an even layer of jam over the cheese and sprinkle with flaked almonds.
- Brush the border of the sheet that is not covered with raspberry jam with the beaten egg. Wrap the sheet into a tight bundle around the cheese.
- Using the box lid, cut a circle from the second sheet of puff pastry, brush it with beaten egg, cover the top like a cap and press to seal. Cut figures from the leftover puff pastry and decorate, optional.
- Transfer to the parchment-lined tray and brush all over with beaten egg.
- Bake in the oven preheated to 220°C, or 200°C with a fan, for 20-25 minutes, or until golden-brown. Remove and let cool for about 10 minutes.
- Serve with fresh raspberries or raspberry jam and crackers.
Tip: From the leftover puff pastry you can make puff crackers by cutting it into squares or diamonds, pricking evenly with a fork, brushing with beaten egg, sprinkling with coarsely ground sea salt and baking in an oven preheated to 220°C, or 200°C with a fan, for 10-12 minutes, or until golden-brown.