This melty cheese masterpiece is surely a gift from above! I am a recent addict of both melted Brie and Camembert and this recipe is PERFECT for a party, whether that be a holiday gathering or the Super Bowl this weekend! The salty cheese mixed with the sweet maple syrup and crunchy pecans is a combo sent from heaven!
I think all of Canada has been plunged into a deep freeze this week and here is no different. My kids are even telling me daily they can’t wait for summer and I can’t wait either! I’m longing for no bundling in snowsuits (or begging them to get dressed!) and buckling all their car seats multiple times a day! Common summer!
With the cold brings the longing for warm blankets and warm hearty meals. Soup and pasta and definitely this appetizer! I would even eat this as a meal! Maybe that’s just me though!
The puff pastry is bought which makes this so easy to make. The Camembert is great if you take it out of the fridge while you prepare the pastry while the pastry needs to stay as cold as possible so be sure to prepare it as quickly as possible after taking it out.
Unroll both of the puff pastries and make sure to release them from the parchment paper before slathering with maple syrup or it’s sure to be a mess!(this is what I didn’t do! Lol) Rub all over with maple syrup then sprinkle both equally with the chopped up thyme, pecans and rosemary.
Roll the sheets up and slice all but the end down the centre so you can “braid” it.
After unwrapping the Camembert place in the centre of a parchment lined baking sheet. Wrap the braids around but be sure to leave space for the puff pastry to puff up or it won’t cook through!
Drizzle a bit more syrup on top of the wheel of cheese and sprinkle with herbs. Brush all the pastry with egg wash before baking in the oven.
Camembert Maple Puff Pastry
Gooey melty cheese drizzled with maple syrup and sprinkled with fresh herbs and roasted pecans all wrapped in fluffy crispy puff pastry!
Ingredients
- 1 wheel Camembert Cheese (300g) can be any size
- 2 sheets Puff pastry, chilled
- 3 tbsp Pure maple syrup
- 1 1/2 tsp Fresh Thyme, chopped finely
- 1 tsp Fresh Rosemary, chopped finely
- 1/3 cup Roasted Pecans, chopped finely
- 1 Egg
Instructions
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Preheat oven to 350 fahrenheit and line a baking sheet with parchment paper.
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Unroll both of the puff pastries and make sure to release them from the parchment paper (so they aren’t stuck to it) before brushing 1 Tbsp of maple syrup all over each one. (You could also substitute honey if you prefer) Then sprinkle both equally with the chopped up thyme, pecans and rosemary. Saving approximately 1 Tbsp of the herbs and nuts for on top of the camembert itself.
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Roll the sheets up and slice all but the end down the centre so you can “braid” it. Make sure the cut sides are pointing up so the fillings don’t spill out!
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Unwrap the camembert and place in the centre of a parchment lined baking sheet. Wrap the braided puff pastry around but be sure to leave space both between the pastry and the cheese and between the “rope” of pastry for the puff pastry to puff up or it won’t cook through!
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Drizzle the last Tbsp of syrup on top of the wheel of cheese and sprinkle with remaining herbs. Brush all the pastry with egg wash before placing in the oven for 28-32 minutes until golden brown on top.
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Remove from oven and let cool 5 minutes before transferring carefully to a serving tray. Serve as is or with apple slices, baguette bread or crackers. Enjoy!
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