Camembert in phyllo dough with grape chutney

Step 1/4

• 150 g green grapes (seedless)
• 150 g red grapes (seedless)
• 75 g lamb's lettuce
• 200 g Camembert

• cutting board
• knife

Wash and halve grapes. Wash lamb’s lettuce. Cut Camembert into 4 slices.

Step 2/4

• ½ tsp starch
• 3 tsp water
• 50 g sugar
• 120 ml white wine (dry)
• 1 star anise
• 1 sprig rosemary

• small saucepan
• small bowl

In a small bowl, mix starch with water to make a slurry, then set aside. Add sugar to a small saucepan over medium-high heat. Without stirring, let sugar slowly melt for approx. 5 min. until it caramelizes. Deglaze with white wine, then stir until sugar dissolves. Add star anise and rosemary and let simmer for approx. 3 min. Afterwards, remove star anise and rosemary. Stir in slurry. Add grape halves, then keep saucepan warm on low heat.

Step 3/4

• 4 sheets brick pastry (or filo pastry)
• 1 egg white

• pastry brush

Brush each pastry sheet with egg white. Transfer one slice of Camembert onto each sheet. Fold pastry until all sides of cheese are covered.

Step 4/4

• 25 g vegetable oil

• frying pan

Add vegetable oil to a frying pan set over medium-high heat and heat for approx. 2 min. Fry pastry-wrapped camembert on each side for approx. 20 – 30 sec. until golden brown. Serve camembert with lamb’s lettuce and grape chutney. Enjoy!

Enjoy your meal!