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Hot Cross Camembert
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Hot Cross Bun-spiced Camembert, wrapped in buttery puff pastry and topped with apricot jam. Baked until golden and oozing, it’s the ultimate Easter sharing dish.Ingredients
Method
Ingredients
- 250g Camembert wheel
- 320g ready-rolled sheet of puff pastry
- 1 egg, beaten (for egg wash)
- 1 tbsp apricot jam
- ½ tsp Bart thyme
- ½ tsp Bart rosemary
- ¼ tsp Bart ground nutmeg
- ¼ Bart ground cinnamon
- Salt & black pepper, to taste
Method
1. Preheat the oven to 200°C (180°C fan). Slice two 1 cm strips from the short end of the pastry sheet and set aside. Carefully slice off the top rind of the Camembert.
2. Sprinkle the thyme, nutmeg, cinnamon, salt, and black pepper evenly over the exposed cheese.
3. Wrap the puff pastry around the Camembert, sealing the edges underneath. Gently press to smooth the top.
4. Place the reserved pastry strips over the top in a cross shape to resemble a hot cross bun.
5. Brush the entire pastry with beaten egg for a golden, glossy finish. Transfer to a lined baking tray and bake for 20–25 minutes, or until the pastry is crisp and golden.
6. Serve warm, paired with crusty bread, crackers, or spiced chutney for the perfect Easter sharing dish.
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