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Fromage en Croûte

Author: Shawn

Ingredients

  • 8 ounces puff pastry thawed and ready to roll
  • 8 ounces Camembert or similar cheese
  • 1 large egg beaten
  • 2 Tbs dried cranberries
  • chopped leaved from a 1-inch sprig fresh rosemary
  • 2 Tbs chopped pecans
  • 1-2 Tbs honey
  • Pinch kosher salt

Instructions

  • Preheat oven to 425°F.
  • Cut puff pastry into two equal, roughly square, pieces. Roll out one piece to about 1/8-inch thick, large enough to cut a circle about an inch larger than the cheese wheel. Save scraps of pastry dough.
  • Place on parchment-lined baking sheet and place the wheel of cheese in the center.
  • Roll the other piece of pastry slightly larger so the circle of puff pastry will completely cover the cheese wheel. Save scraps.
  • Use a pastry brush to brush the edge of the puff pastry with beaten egg, place the second piece over the cheese, and press the edges to seal.
  • If desired, cut puff pastry scraps into a design, and paste onto the top using beaten egg mixture. Brush egg wash over the puff pastry.
  • Bake 20 minutes, or until puffed and golden brown.
  • Let stand at least 45 minutes before serving.
  • While the cheese is standing, mix together the cranberries, rosemary, pecans, honey, and salt. Place mixture on top before slicing open the cheese and serving.