Not a sweet tooth but bored of the normal cheese-board offering for dessert? Try this Baked Camembert in Puff Pastry – the fig paste gives it a sweet twist that pairs nicely with a sweet dessert wine.
- 250g wheel Tasmanian Heritage Camembert Cheese, chilled
- 2 cups plain flour
- 100g South Cape Fig or Quince paste, cut into rounds
- 1 frozen puff pastry sheet, thawed in the refrigerator
- 1 egg yolk, lightly beaten with 1 teaspoon milk
- 1 tablespoon flaked almonds
- 200g grapes, cut into small bunches and frozen
- Preheat oven to 200 degrees.
- Place pastry sheet onto a baking paper-lined tray and place slices of fig paste in the centre to match the size of the Camembert wheel.
- Place the Camembert on top. Enclose in pastry, pinching edges together to seal. Place seam-side down on the tray.
- Brush with egg yolk mixture and sprinkle with almonds.
- Bake in oven for 25-30 minutes or until pastry is puffed and golden brown.
- Allow to stand at room temperature for at least an hour before serving. Serve with frozen grapes.
Thanks to our friends at Tasmanian Heritage for this impressive dessert! You can find this and many more recipes here: http://www.tasmanianheritage.com.au/recipes/