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Camembert in phyllo dough with grape chutney

Camembert in phyllo dough with grape chutney

Based on 10 ratings
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Miele

Miele

Community member

Difficulty

Easy 👌

Preparation

10 min

Baking

12 min

Resting

0 min

Ingredients

2Servings
200 g
Camembert
4 sheets
brick pastry (or phyllo dough)
150 g
green grapes (seedless)
150 g
red grapes (seedless)
75 g
lamb's lettuce
½ tsp
starch
3 tsp
water
50 g
sugar
120 ml
white wine (dry)
1
star anise
1 sprig
rosemary
1
egg white
25 g
vegetable oil
MetricImperial

Utensils

cutting board, knife, small saucepan, small bowl, pastry brush, frying pan

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How-To Videos

how-to-deglaze

How to deglaze

how-to-caramelize-sugar

How to caramelize sugar

Nutrition per serving

Cal826
Fat38 g
Protein29 g
Carb79 g
  • Step 1/ 4

    Wash and halve grapes. Wash lamb’s lettuce. Cut Camembert into 4 slices.
    • 150 g green grapes (seedless)
    • 150 g red grapes (seedless)
    • 75 g lamb's lettuce
    • 200 g Camembert
    • cutting board
    • knife

    Wash and halve grapes. Wash lamb’s lettuce. Cut Camembert into 4 slices.

  • Step 2/ 4

    In a small bowl, mix starch with water to make a slurry, then set aside. Add sugar to a small saucepan over medium-high heat. Without stirring, let sugar slowly melt for approx. 5 min. until it caramelizes. Deglaze with white wine, then stir until sugar dissolves. Add star anise and rosemary and let simmer for approx. 3 min. Afterwards, remove star anise and rosemary. Stir in slurry. Add grape halves, then keep saucepan warm on low heat.
    • ½ tsp starch
    • 3 tsp water
    • 50 g sugar
    • 120 ml white wine (dry)
    • 1 star anise
    • 1 sprig rosemary
    • small saucepan
    • small bowl

    In a small bowl, mix starch with water to make a slurry, then set aside. Add sugar to a small saucepan over medium-high heat. Without stirring, let sugar slowly melt for approx. 5 min. until it caramelizes. Deglaze with white wine, then stir until sugar dissolves. Add star anise and rosemary and let simmer for approx. 3 min. Afterwards, remove star anise and rosemary. Stir in slurry. Add grape halves, then keep saucepan warm on low heat.

  • Step 3/ 4

    Brush each pastry sheet with egg white. Transfer one slice of Camembert onto each sheet. Fold pastry until all sides of cheese are covered.
    • 4 sheets brick pastry (or filo pastry)
    • 1 egg white
    • pastry brush

    Brush each pastry sheet with egg white. Transfer one slice of Camembert onto each sheet. Fold pastry until all sides of cheese are covered.

  • Step 4/ 4

    Add vegetable oil to a frying pan set over medium-high heat and heat for approx. 2 min. Fry pastry-wrapped camembert on each side for approx. 20 – 30 sec. until golden brown. Serve camembert with lamb’s lettuce and grape chutney. Enjoy!
    • 25 g vegetable oil
    • frying pan

    Add vegetable oil to a frying pan set over medium-high heat and heat for approx. 2 min. Fry pastry-wrapped camembert on each side for approx. 20 – 30 sec. until golden brown. Serve camembert with lamb’s lettuce and grape chutney. Enjoy!

  • Enjoy your meal!

    Camembert in phyllo dough with grape chutney

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