Camembert in filo dough with grape chutney

Camembert in filo dough with grape chutney

5 ratings

Julia, amateur cook


„This dish looks impressive, but it's easily and quickly done and very tasty!“

Difficulty

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

Ingredients

Servings:-2+
200 g
Camembert
4 sheets
brick pastry (or filo pastry)
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
Metric
Imperial
  • 200 g Camembert
  • 4 sheets brick pastry (or filo pastry)
  • 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

Utensils

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

Enjoy with

Sparkling cider
Enjoy a sparkling cider with this dish—it will suit the camembert perfectly!

Nutrition per serving

Cal
826
Protein
29g
Fat
38g
Carb
79g

Step 1/4

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