Single Cream Baked Camembert with Prosciutto Pastry Twist-sticks


  • 2 Sheets of Edmonds Flaky Puff Pastry
  • 2 Tbsp of Fruit Chutney
  • 20 (halved) Slices of Prosciutto
  • 1 Puhoi Valley Single Cream Camembert
  • Few Sprigs of Fresh Thyme
  • 1 tsp of Olive Oil
  • Egg Wash
  • 2 Tbsp of Black & White Sesame Seeds
  • Salt & Pepper to Season


  1. Roll out both sheets of puff pastry to 0.5cm and use a small ramekin to cut out a circle from each sheet. The ramekin will need to be oven-proof.

  2. Line a tray with baking paper and lay one circle of pastry on top of that. Place the camembert in the middle in the same small round ramekin, then brush the rest of the pastry with fruit chutney.

  3. Starting at the top of the camembert, lay strips of prosciutto from the edge of the camembert to the outside of the pastry, all around the cheese in a full circle. Leave a small amount of prosciutto hanging over the edge of the pastry.

  4. Carefully put the second piece of pastry on top of the prosciutto slices and press it down around the edge of the camembert, to seal it over the pastry underneath.

  5. Gently cut in between all of the prosciutto strips, so that you have lots of strips leading from the middle to the edge of the circle. Carefully twist each one around a few times and lay it back on the tray as flat and as straight as you can.

  6. Make a few criss-cross incisions in the top of the camembert, stick small sprigs of fresh thyme in them and drizzle the cheese with olive oil.

  7. Brush the pastry with egg wash, sprinkle with sesame seeds and season. Bake for 12-14 minutes at 200C (180C fan).

  8. Serve immediately.