Baked camembert with maple bacon twists
You can’t have a Christmas party without cheese, and my creamy baked camembert with sticky, smoky bacon twists is just the ticket for festive gatherings. If you’re not a huge fan of maple syrup, this recipe works just as well with a little red onion chutney.
1 baking camembert
225g plain flour
100g butter, diced
12 rashers smoked streaky bacon Pinch of salt
4 tbsp maple syrup
Fresh rosemary, to garnish
1: Preheat your oven to 190C/170(fan)/gas mark 5. Line a
baking sheet in preparation.
2: Sift the flour and pinch of salt into a bowl. Add the diced butter and rub in with your fingers until the mixture resembles fine breadcrumbs.
3: Add 2-3 tablespoons of cold water and mix with a knife until a firm dough begins to form. Turn the dough out onto a lightly floured surface and knead until smooth.
4: Roll out the pastry to the thickness of a £1 coin and slice into 12 strips of equal length. Brush with maple syrup and top each strip with a slice of bacon before gently twisting into spirals.
5: Place the lid of the camembert on the centre of the baking sheet. Wrap the pastry twists around the lid and bake in the oven for 10 minutes.
6: After 10 minutes, place the camembert in the lid at the centre of the pastry twists.
Bake for a further 15 minutes, or until the cheese is silky and gooey, and the twists are crisp and golden. Slice open the camembert, drizzle with any remaining maple syrup, and garnish with a sprig of rosemary. Enjoy immediately.