Camembert in phyllo dough with grape chutney

Based on 9 ratings
Sponsored

Miele

Community Member

Difficulty

Easy 👌
10
min.
Preparation
12
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
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)
star anise
1 sprig rosemary
egg white
25 g vegetable oil
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
826
Protein
29 g
Fat
38 g
Carb
79 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)
    • 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)
    • 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!