Scissor Icon

Baked Camembert with Pears and Cranberries

1 sheetfrozen puff pastry
1 largeegg
1 teaspoonwater
1 largepear
2 tablespoonsbutter
3 tablespoonsfirmly packed light brown sugar
2 tablespoonsdried cranberries
1 round (about 8 ounces)Camembert cheese
Page 1
Scissor Icon
Page 2
Scissor Icon

Baked Camembert with Pears and Cranberries - Instructions

Thaw the puff pastry sheet at room temperature for 30 minutes. Preheat the oven to 400 F.

Combine the egg and water in a small bowl to create a wash and reserve. Melt butter in a large skillet
over medium heat. Add the pear slices and brown sugar and sauté until lightly softened, about 5 minuets.
Stir in dried cranberries.

Remove from the heat and allow the fruit mixture to cool slightly. Unfold the pastry sheet onto a
lightly floured surface. Roll to about an 11-inch square and cut off the corners to make a circle.

Cut the Camembert in half using a sharp knife heated with hot water. Place the lower half of the
Camembert in the center of the pastry sheet and top with half of the pear mixture. Place the top of the
Camembert - cut side down - on top of the pears. Top with the remaining fruit mixture.

Brush the edges of the pastry with the egg mixture then fold the two opposite sides over the cheese.
Trim the remaining two sides about 2-inches in from the cheese then brush with the egg mixture and fold
them over onto the cheese. Press the edges to seal.

Page 3
Scissor Icon

Baked Camembert with Pears and Cranberries - Instructions Continued

Place the cheese seam side down on a baking sheet brush with the remaining egg mixture. If you have
extra time, cut decorative leaves from the reserve pastry scraps roll a few tiny pastry balls to make
the picture complete. Arrange the leaves and balls decoratively garnish with a little rosemary and brush
with more of the egg mixture.

Now bake in a preheated oven until its golden brown - about 20 minutes.

Let it stand for 15 minutes before serving.

Page 4