Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, baked camembert in puff pastry with broccoli and sage butter. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Pesto Camembert With Puff Pastry Twists. Make your baked camembert pie ahead. You could make a puff pastry snowflake with the baked camembert in the middle if you prefer.
Baked Camembert in Puff Pastry with Broccoli and Sage Butter is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Baked Camembert in Puff Pastry with Broccoli and Sage Butter is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have baked camembert in puff pastry with broccoli and sage butter using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Baked Camembert in Puff Pastry with Broccoli and Sage Butter:
- Prepare 1 whole camembert
- Take 1 sheet ready rolled all-butter puff pastry
- Make ready 2 tbsp cranberry sauce or redcurrant jelly
- Make ready 1 beaten egg
- Take 1 head broccoli
- Take butter
- Take a few fresh sage leave, rolled and finely shredded
- Make ready 1 handful pine nuts, dry roasted
Extremely delicious and perfect for sharing. Beat the egg and brush some on the edges of the pastry. Close the Camembert by folding up the pastry and press firmly for a tight seal one by one. Sprinkle pastry with half the nuts.
Steps to make Baked Camembert in Puff Pastry with Broccoli and Sage Butter:
- Take the camembert out of its wooden box and remove the paper, check to see if there is a sticker you need to remove from the bottom of the cheese too.
- Check that the pastry sheet is large enough to enclose the cheese, and if it is cut it in half equally. Preheat the oven to 190°C/Gas 5.
- Spoon some cranberry sauce on to one half of the pastry and then place the cheese on top. Brush the edges with beaten egg.
- Put the other half of pastry over the top of the cheese and use a fork to press the sides together. Then use your fingers to create an edge, pushing the pieces of pastry tightly together so there are no gaps for the sauce or cheese to ooze out.
- Brush beaten egg all over the camembert pie, this gives a lovely golden finish. You can also use milk if you don't want to waste an egg!
- Place the camembert in the oven and bake for about 20–30 minutes until it is puffed up and golden. Allow to stand for 5 to 6 minutes so that the cheese firms up a little.
- Quickly steam the broccoli in a little water, drain. Melt the butter in the pan, saute the sage leaves then toss in the broccoli and the pine nuts.
- Cut the pie in half and quickly move each piece to a warmed plate, add the broccoli and serve with extra cranberry sauce, if you wish.
Place a wheel of cheese in center of circle. Fold up sides of pastry to completely and snugly enclose cheese, neatly pleating and folding as you go; press to adhere. Place cheese, seam-side down, onto parchment or possibly foil-lined baking sheet. This cheese, pastry and sweet quince dish is the perfect starter. This is pretty much cheese-lovers nirvana; cutting open a baked camembert is one of those moments that compels a collective gasp around the table, before a quick clamour to find a suitable means of damming the tide of melted cheese.
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