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Camembert En Croute with Fig Paste and Frozen Grapes

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1 sheet of puff pastry
100g South Cape Fig or Quince Paste
1 x 250g wheel Tasmanian Heritage     Camembert cheese, chilled
1 egg yolk lightly beaten with 1 teaspoon milk
1 tablespoon flaked almonds
200g red grapes, cut into small bunches and     frozen


Place pastry sheet onto a baking paper lined tray and place slices of fig paste in the centre roughly the size of the Camembert.

Place the Camembert on top, enclose in pastry, pinching edges together and place seam-side down on the tray.

Brush with egg yolk and sprinkle with almonds. Bake at 200°C for 25-30 minutes or until pastry is puffed and golden brown.

Allow to stand at room temperature for at least 1 hour, before serving with frozen grapes.

Note: Camembert En Croute is an excellent party hors d’oeuvre to serve with drinks or in place of dessert with a sweet dessert wine.

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Camembert En Croute with Fig Paste and Frozen Grapes