1 roll puff pastry
1 Camembert cheese
egg wash: an egg yolk + 30ml water whisked together
125ml fruit jam of your choice (I used strawberry)
Preheat your oven to 190℃ and line a baking sheet with baking paper.
Place the puff pastry on the prepared baking sheet and sit the camembert on top. Cut a circle around the cheese with a border of about 1 cm.
Lay the rest of the pastry on a work surface and cut into 1cm wide strips, about 15cm long.
Now lay the strips over the cheese so that it forms a latticed pattern. (See video). The pastry should cover the cheese without any gaps.
Trim off the excess pastry and brush the covered cheese with the egg wash.
Bake in the oven for 20 minutes.
Add the jam and water to a small saucepan over a low heat.
Stir the jam and allow to melt so that it easily runs off a spoon.
Pour/drizzle the sauce over the baked cheese and serve with crackers or a crusty bread.
1 camembert cheese
30ml – 45ml brown sugar
fresh grapes, halved
125ml fruit jam of your choice
Cut away the top rind of the cheese so that it lifts off like a lid. Remove this rind and discard.
Sprinkle the brown sugar over the cheese and brûleé with a blow torch until it bubbles.
Place the camembert on a serving plate and pile the grapes on top.
Melt the jam and water together and drizzle over the grapes and cheese.
Serve with crackers or a crusty bread.