Baked camem­bert with maple ba­con twists

Lancashire Life - - FRONT PAGE -

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.

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