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Baked Camembert Puff Pastry Pumpkin
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An oozy honey, chilli, and thyme baked Camembert wrapped in flaky all butter puff pastry. The perfect Halloween party snack.Ingredients
Method
Ingredients
- 250g round Camembert
- 2 tsp Bart chopped garlic
- ½ tsp Bart dried thyme
- ½ tsp Bart chilli flakes
- 2 tsp runny honey
- 320g all butter puff pastry
- 1 small egg, beaten
- Cooking twine
- ½ cinnamon stick
Method
1. Use a sharp knife to cut a deep crisscross pattern in the top of the Camembert.
2. Spoon the garlic in-between the wedges of the cheese. Sprinkle over the chilli and thyme and drizzle over the honey.
3. Roll out your puff pastry and place the cheese cut-side-down in the centre of the sheet. Trim the edges slightly so that you can wrap the pastry neatly around the Camembert.
4. Wrap the cooking twine around the pastry to form 8 wedges.
5. Brush the pastry all over with egg wash. Place in the air fryer and bake for 17-20 minutes at 190C until the pastry is golden. Alternatively bake in a preheated oven at 200C/180C fan for around 20-25 minutes.
6. Remove the string and stick the cinnamon stick in the centre at the top to create your puff pastry pumpkin.
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