Phyllo-Wrapped Camembert With Caramelized Pears
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 29.58 ml pure olive oil
- 1 bosc pear, peeled, cored and thinly sliced (or other firm pear)
- 14.79 ml fresh thyme, chopped
- 450 g package camembert cheese
- 118.29 ml chutney, I use Red Onion Cranberry Apricot Confit
- 3 sheet phyllo pastry sheets
directions
- Preheat oven to 400°F (200°C).
- Meanwhile, heat 2 tsp (10 mL) oil in a skillet over medium-high heat. Sauté pears just until tender, about 5 minute Add thyme, reduce heat to medium and cook until pears begin to caramelize and become golden, stirring often, about 5 minutes.
- Lay one sheet of phyllo on work surface and brush with a little of the remaining olive oil. Repeat with remaining sheets.
- Place cheese in centre of phyllo stack. Spoon pears and confit over cheese. Fold phyllo over to fully wrap. (To make ahead, refrigerate, covered, up to 1 day before baking.).
- Place on a parchment paper-lined baking sheet. Drizzle with remaining olive oil. Bake until pastry is deep golden, about 20 minutes.
- Transfer to a platter. Serve with crackers, baguette slices or sliced apples and pears.
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RECIPE SUBMITTED BY
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