Relleno de Camembert

   This baked camembert is covered with fig jam and delightful dried apricots and wrapped with a sheet of puff pastry.  This is not a Spanish recipe but every time I make it in a tapas dinner it’s a success and people ask me for the recipe. So here it is!!

   There are tons of variations of the recipe and it can be made with brie or other creamy cheeses, like Torta del Casar.  I used dried apricots and fig jam for this one but it can be made with any dried fruit or jam you can think of.  Get creative and let me know how it turns out!

 

 

 

    Here’s what you’ll need:

MATERIALS

-  Baking sheet

-  Serving plate

 

-  Bowl and whisk

 

INGREDIENTS

-  One round piece of Camembert

-  One sheet of puff pastry

-  ½ cup to dried apricots (slices)

 

-  Fig jam

-  1 egg (to brush pastry before baking)

 

 

HOW TO PREPARE IT

1.  Preheat oven to 350F.

2.  Defrost the puff pastry and slice the apricots.

3.  Spread the fig jam over the camembert and place the apricots on top.

 

 

 

4.  Cover the camembert with the puff pastry.  Draw a circle around it with the knife - big enough to cover the bottom.  Tuck the dough under the cheese and cut the excess, setting it aside for decoration.

 

5.  From the extra dough, make some leaves and stems and place them over the pastry.

6.  Whip the egg and brush the pastry with it so it will become golden when baked.

7.  Oil the bottom of the baking sheet and bake the pastry for about 25 to 30 min or until it turns golden

8.  Serve warm

 

Enjoy!