Camembert assado fácil em massa folhada

Ingredientes

• 2 sheets pre-rolled puff pastry
• runny honey (as needed)
• 2 tbsp fresh rosemary (chopped very finely)
• 2 tbsp fresh thyme leaves
• sea salt flakes (to sprinkle)
• 1 wheel mature Camembert cheese
• 1 small egg (lightly beaten for egg wash)
• 1 tbsp olive oil (to drizzle)

Modo de preparo

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Unroll one pre-rolled sheet of puff pastry, leaving it on the paper it came wrapped in. Drizzle liberally with honey and sprinkle with chopped rosemary and thyme. Sprinkle with sea salt flakes.

3. 3

   Roll the pastry back into a log. Slice it lengthwise to expose the honeyed-herby layers. Repeat with a second roll of puff pastry and set aside.

4. 4

   Line a baking tray with parchment paper. Position the cheese lid (or similar size plate) in the middle. Twist the puff pastry pieces around the box, not too tightly as they will expand as they bake.

5. 5

   Brush with egg wash and sprinkle with chopped herbs and salt.

6. 6

   Take the box lid out and position the cheese its place. Score the top of the cheese and drizzle with a little honey and olive oil.

7. 7

   Bake for 25-30 minutes until the puff pastry is golden and cheese bubbling. If the pastry is coloring too much, cover with some foil and reduce the temperature to 350°F (180°C) after 15 minutes.

8. 8

   Leave the baked camembert on the tray for 5 minutes (it will be too hot to eat, you have been warned). Drizzle with a little more honey if you like.

9. 9

   Carefully transfer onto a platter, using the parchment paper. Serve immediately, tearing the puff pastry and dipping into the melty cheese.