Camembert pithivier with spiced grape compote
Cheese fans, this one's for you! This camembert and grape pithivier recipe will be a superstar addition to your next cheese platter. Serve with crusty bread or crackers to scoop up all the gooey goodness
- 10 mins preparation
- 25 mins cooking
- Serves 6
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Ingredients
- flour, for dusting
- 400 gram block flaky pastry, thawed
- 250 gram Countdown Camembert, at room temperature
- 1 egg
- Countdown Cracker Selection or sliced bread, to serve
Grape compote
- 1 cup seedless grapes, black or red, halved
- 1/2 cup store-bought spicy plum sauce
- 1 tablespoon sugar
Method
- 1Preheat oven to 210°C and make grape compote (see below).
- 2On a floured bench, roll one-third of the pastry into a 20cm circle and transfer to a greased baking tray. Roll the remaining pastry into a 26cm circle and set aside.
- 3Spoon a third of the grape compote onto the first pastry disc; place camembert on top. Brush exposed pastry edge lightly with water, spoon another third of compote over cheese; place second piece of pastry over the top. Press around base; trim off excess. Cut a small hole in the top. Use a knife to score a decorative border around the base and score incisions into the dome in a swirl pattern.
- 4Brush with beaten egg and bake for 25 minutes or until golden and crisp.
- 5Rest for 5 minutes before serving with the remaining grape compote on the side. Serve with crusty bread or crackers.
Grape compote
- 6Place grapes, plum sauce and sugar in a saucepan, and simmer for 10 minutes, mashing the grapes with a fork to break them up. Set aside to cool.
Notes
- Use a 20cm plate or bowl as a template to cut the base pastry circle. A straw is a quick easy way to make a neat hole in the centre of the pastry dome. PER SERVE Energy 440kcal, 1845kj • Protein 13g • Total Fat 22g • Saturated Fat 12g • Carbohydrate 46g • Fibre 3g • Sodium 767mg
