Cranberry and Walnut Stuffed Camembert

25 Apr

Written By Adrian

Serves 2-4

Time 25 minutes

226g wheel camembert

¼ cup dried cranberries, roughly chopped

¼ cup walnuts, finely chopped

1 sheet of puff pastry

Egg yolk

Preheat the oven to 215°C.

Score the camembert around the edge, then use a piece of kitchen string to cut it in half.

Put the walnuts on one side of the camembert and cranberries on the other. Spread evenly and slightly push so they stay.

Sandwich the two sides back together.

Cut the pastry in half. Brush one of them with egg yolk and layer the two pastries together. Place the camembert in the middle.

Cut off some strips from the edge of the pastry, approx 3 cm, then use the edge strips to wrap the edge of the camembert.

Cut a line in each corner then fold the camembert together. Ensure the pastry covers up the edges of the camembert.

Brush the pastry with egg yolk and place it on a tray lined with baking paper. Sprinkle sesame seeds and poppy seeds over the pastry.

Bake for 20 minutes or until it’s golden brown.

Serve with toasted croutons or crackers.

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