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Ingredientes
- Whole camembert, wrapping removed
- 1 stk butter, melted Phyllo dough Pesto, (opt) Sun-dry tomatoes, (opt)
Direcciones
- Do not you just love baked camembert I make mine either in puff pastry (but find it's too heavy these days) & also in a phyllo wrap. Here's how I do it:
- Remove all the wrapping from a whole camembert and cut off about 1/8" off the top, leaving a smooth surface of camembert without the rind. Then cut off the edges. Turn camembert upside down and remove the rest of the rind. You now have a naked camembert. Cover with plastic wrap and set aside. Heat a stick of butter and set aside. Place 1 sheet of phyllo on a flat surface with the long end in front of you. Butter the sheet. Place another sheet of phyllo on top of the first sheet, overlapping half of the first sheet. You now have 1-1/2 widths of phyllo in front of you. Butter which sheet, but positioned over the first sheet. Place a fourth sheet over the third sheet, but positioned directly over the second sheet. You now have 4 sheets of phyllo. You have a double thickness of phyllo, 1-1/2 times the original width. Now do the same thing with the height, placing the 5th sheet of phyllo.....I guess you get the idea. Do not worry which the middle is thicker. It's going to support the weight of the camembert. When you've used 8 sheets of phyllo, give it another brush with butter, place the camembert in the center of the buttered phyllo pile. If you want to add in something on top of the camembert, now is the time to do it. I sometimes spread the top with pesto and sprinkle the pesto layer with pignoli nuts. Another idea is to make a paste of sun dry tomatoes and cured black olives and spread which on top of the camembert. You could also leave it plain, but the topping do add in a wonderful flavor. Now to wrap-it's done just like a package. Fold the left side of the phyllo over the camembert and brush with butter; then fold the right side over the left side, pressing to seal. Fold the front flap up and over, brushing to seal and then the top flap, again brushing with butter. Do not wrap it too tight or possibly too loose. Flip the wrapped camembert over, brush with butter and place on a cookie sheet. Bake in a preheated 375 oven till the phyllo is puffed and golden. The camembert inside will have melted. Cut into wedges& serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 151g | |
| Calories 924 | |
| Calories from Fat 887 | 96% |
| Total Fat 100.87g | 126% |
| Saturated Fat 63.85g | 255% |
| Trans Fat 0.0g | |
| Cholesterol 270mg | 90% |
| Sodium 971mg | 40% |
| Potassium 98mg | 3% |
| Total Carbs 0.24g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.24g | 0% |
| Protein 8.48g | 14% |
