Baked Camembert Cheese with Ibérico Ham & Manchego Pastry Twists
Ingredients
How to make it
A spectacular baked Camembert Cheese with Ibérico Ham & Manchego Pastry centrepiece made for serious cheese lovers. Creamy Camembert sits at the heart of golden puff pastry twists layered with Ibérico ham, chorizo, Manchego and a rich pepper and tomato sauce. Garlic, thyme and a drizzle of orange blossom honey bring everything together. Simply tear off a crisp pastry twist and dip it straight into the warm, gooey cheese.
- Preheat the oven to 200°C / 180°C fan / Gas Mark 6 and line a large baking tray with baking paper
- Roll the two sheets of puff pastry to approximately 5mm thick, then cut each into an equal-sized circle
- Place one pastry circle onto the prepared baking tray and position the Camembert in the centre
- Place an appropriately sized cooking ring around the cheese to help keep it contained as it bakes
- Spread the pepper and tomato sauce over the exposed pastry, then scatter the grated Manchego evenly over the top
- Arrange the slices of Ibérico ham and chorizo around the cheese, running from the centre towards the outside edge of the pastry
- Allow a little of the meat to extend beyond the pastry edge
- Cut a hole from the centre of the second pastry circle that’s the same size as the Camembert
- Carefully position the pastry over the first layer so the cheese remains exposed in the centre. Then press around it to seal the two pastry layers together.
- Using a sharp knife, cut between the strips of ham to create individual pastry sections radiating outwards from the cheese.
- Carefully twist each section several times before laying it back onto the tray
- Make a few small incisions in the top of the Camembert and tuck the thinly sliced garlic into them
- Brush the pastry twists with beaten egg
- Drizzle a little orange blossom honey over the cheese, add the fresh thyme and finish with freshly ground black pepper
- Bake for 25–30 minutes, until the pastry is crisp, puffed and golden and the Camembert in the centre is soft and gooey
- Serve immediately as a sharing dish, tearing off the Camembert and Ibérico pastry twists and dipping them into the molten cheese
Recipe courtesy of zarskitchen.com
