Name: Camembert Baked in Puff Pastry and Served with Roast Pecan Nuts and Chilli Honey
Prep time: 5 min
Cook time: 25 min
Ingredients: 320g pre-rolled puff pastry; 250g small round Camembert or Brie; salt and freshly ground black pepper; 2 springs of fresh thyme; egg wash or milk; 2 teaspoons of sesame seeds; pecan nuts; Hot Chilli Honey (See Recipe Notes); warm fresh bread or garlic bread; fresh salad; new potatoes; sliced apple

Jump to Recipe

Ideal to tuck into whilst watching sport or a good film, serve with a crispy salad for a wonderful lunch after a long walk on a cold and blustery day, Camembert Baked in Puff Pastry and Served with Roast Pecan Nuts and Hot Chilli Honey, is a slight twist on this luscious, seasonal winter favourite.

Remarkably easy to make, creamy, hot camembert, wrapped in a crispy, light and buttery pastry with sesame seeds, scattered with roast pecan nuts and drizzled with sweet and spicy chilli honey, is satisfying, indulgent and utterly addictive. I guarantee you will love this. Using only a handful of ingredients, it takes just 5 minutes to prepare and 25 minutes, hands off, in the oven.

How to make Camembert Baked in Puff Pastry and Served with Roast Pecan Nuts and Chilli Honey

Collect all your ingredients together:

pre-rolled puff pastry
small, round Camembert or Brie
salt and freshly ground black pepper
fresh thyme
egg wash
sesame seeds
pecan nuts
Hot Chilli Honey

Serving suggestions:

warm fresh bread or garlic bread
fresh salad
new potatoes
sliced apple

Now, quickly make it:

Unroll the pastry and trim to make a square shape 9ins x 9ins. Leave on the baking parchment and place on a baking sheet.
Unwrap the Camembert and remove most of the top of the cheese leaving a rim of rind on the top to help the cheese keep its shape as it cooks.
Place the cheese in the centre of the pastry.
Grind over some salt and pepper and scatter over some fresh thyme.
Bring the corners of the pastry to the centre of the cheese and press the edges of the pastry roughly together, rather like wrapping a parcel. Leave some gaps for the air to escape.
Brush with egg wash and sprinkle with sesame seeds.
Scatter the pecan nuts on the tray, next to the cheese parcel
Bake in the centre of a pre-heated oven for 8 minutes, take out of the oven, remove the nuts and put the cheese back in the oven for a further 15 – 20 minutes, until the pastry is risen, crispy and golden.
Chop the pecan nuts
To serve: slice the cheese, scatter over the pecan nuts and drizzle over the Hot Chilli Honey. Serve with your choice of accompaniments.
Dive in!

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

Camembert Baked in Puff Pastry and Served with Roast Pecan Nuts and Chilli Honey

Ideal to tuck into whilst watching sport or good film, wonderful after a long walk on a cold and blustery day and perfect after a few hours on the piste (or off the piste!), Camembert Baked in Puff Pastry and Served with Roast Pecan Nuts and Hot Chilli Honey, is a slight twist on this luscious, seasonal winter favourite.

Serves 2 – 4

Course Appetizer, apres ski, Lunch, Snack

Keyword baked cheese, Camembert, hot chilli honey, pecan nuts, puff pastry

Prep Time 5 minutes

Cook Time 25 minutes

Author Susan

Ingredients

320g pre-rolled puff pastry
250g small round Camembert or Brie
salt and freshly ground black pepper
2 springs of fresh thyme
egg wash or milk
2 teaspoons of sesame seeds
pecan nuts
Hot Chilli Honey (See Recipe Notes)

Serving suggestions:

warm fresh bread or garlic bread
fresh salad
new potatoes
sliced apple

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6
Unroll the pastry and trim to make a square shape 23cms/9ins x 23cms/9ins. Leave on the baking parchment and place on a baking sheet.
Unwrap the Camembert and remove most of the top of the cheese leaving a rim of rind on the top to help the cheese keep its shape as it cooks.
Place the cheese in the centre of the pastry.
Grind over some salt and pepper and scatter over some fresh thyme.
Bring the corners of the pastry to the centre of the cheese and press the edges of the pastry roughly together, rather like wrapping a parcel. Leave some gaps for the air to escape.
Scatter the pecan nuts on the tray, next to the cheese parcel.
Bake in the centre of a pre-heated oven for 8 minutes, take out of the oven, remove the nuts and put the cheese back in the oven for a further 15 – 20 minutes, until the pastry is risen, crispy and golden.
Chop the pecan nuts.
To serve: slice the cheese, scatter over the pecan nuts and drizzle over the Hot Chilli Honey. Serve with your choice of accompaniments.
Dive in!

Recipe Notes

Equipment:

baking tray
knife
small bowl

Recipe for Hot Chilli Honey, see here.

Alternatively, warm 2 tablespoons runny honey with ⅛ – ¼ teaspoon chilli and a quick grind of salt and pepper. Take off the heat and stir in ¼ teaspoon apple cider vinegar. Use this to drizzle on the cheese.