This is an impressive, tasty, and beautiful sharing dish. Baked camembert with twists pancetta breadsticks. I know you’ve already heard about this and now is the perfect time to do it.
Ingredients
2 packs pre-rolled puff pastry
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2 tablespoons English mustard
30 thin slices of pancetta (15 slices split down the middle)
1 whole camembert
Few sprigs fresh rosemary sprigs
1 garlic clove, peeled and sliced
1 teaspoon olive oil
Egg wash
Freshly ground black pepper
How to make Baked Camembert With Pancetta Breadstick Twists
Step 1: Roll to 0.5cm on both sides of the puff pastry, then from each sheet, cut out a circle as large as you can, making sure that they have the same shape.
Step 2: With baking paper, line a tray. Lay a single circle of pastry on the baking paper, then add in the middle, place the camembert. With mustard, brush the remaining pastry.
Step 3: Beginning at the top of the camembert, lay strips of pancetta starting from the edge of the camembert to the outside of the pastry, and on the entire cheese in a full circle. Make sure to leave a little amount of pancetta hanging on the edge of the pastry.
Step 4: In the centre of the second piece of pastry, cut a hole the same size as the camembert. Over the slices of pancetta, gently put the pastry, pressing down around the edge of the camembert to seal it.
Step 5: So you have many strips leading from the centre to the edge of the circle, carefully cut in-between all of the pancetta strips. Twist each strip around a couple of times, then lay it as flat and straight as you can back on the tray. To neaten the twist, trim them slightly.
Step 6: Over the camembert, make a couple of criss-cross cuts. In the cuts, stick garlic slices. On top, arrange the rosemary sprigs, then drizzle with the cheese with olive oil.
Step 7: With the egg wash, brush the pastry and sprinkle it with cracked black pepper. Place in a 200 degrees C or 180 degrees F oven and bake for about 12 to 14 minutes.
Step 8: Serve and enjoy immediately.
Ingredients
- 2 packs pre-rolled puff pastry
- 2 tablespoons English mustard
- 30 thin slices of pancetta (15 slices split down the middle)
- 1 whole camembert
- Few sprigs fresh rosemary sprigs
- 1 garlic clove, peeled and sliced
- 1 teaspoon olive oil
- Egg wash
- Freshly ground black pepper
Instructions
Step 1: Roll to 0.5cm on both sides of the puff pastry, then from each sheet, cut out a circle as large as you can, making sure that they have the same shape.
Step 2: With baking paper, line a tray. Lay a single circle of pastry on the baking paper, then add in the middle, place the camembert. With mustard, brush the remaining pastry.
Step 3: Beginning at the top of the camembert, lay strips of pancetta starting from the edge of the camembert to the outside of the pastry, and on the entire cheese in a full circle. Make sure to leave a little amount of pancetta hanging on the edge of the pastry.
Step 4: In the centre of the second piece of pastry, cut a hole the same size as the camembert. Over the slices of pancetta, gently put the pastry, pressing down around the edge of the camembert to seal it.
Step 5: So you have many strips leading from the centre to the edge of the circle, carefully cut in-between all of the pancetta strips. Twist each strip around a couple of times, then lay it as flat and straight as you can back on the tray. To neaten the twist, trim them slightly.
Step 6: Over the camembert, make a couple of criss-cross cuts. In the cuts, stick garlic slices. On top, arrange the rosemary sprigs, then drizzle with the cheese with olive oil.
Step 7: With the egg wash, brush the pastry and sprinkle it with cracked black pepper. Place in a 200 degrees C or 180 degrees F oven and bake for about 12 to 14 minutes.
Step 8: Serve and enjoy immediately.
