Fruit and Nut Camembert baked in puff pastry looks fancy. In fact, it is fancy! But it’s actually very easy to put together. Impress your friends by bringing it along to the next Red Carpet party and it’ll win best appetizer in a starring role. Or set it in the middle of the table at the start of your next Sunday Supper. Baked Fruit and Nut Camembert is the perfect appetizer for the whole family table to share. Grab a spoon and dig in!
There is hardly anything I like more than a good cheeseboard with a selection of cheeses, nuts and dried fruit. The nuts and fruit are a great complement to salty, rich cheese. Dried apricots and pistachios are my favorite combination (for color and taste!) but you could also use pitted, chopped dates and walnuts, if you prefer. The important thing is to add a little sweetness and crunch to the creamy, melted cheese.
For this baked fruit and nut Camembert, we are going to use pre-rolled puff pastry and build/bake a crispy crunchy crust. At the end of the evening, when only the people you really love are still around and your guests have scooped much of the Camembert out, cut the puff pastry crust into slices like a pie, sprinkle on a few of the spare fruit and nuts pieces and pass them around. Totally worth hanging around for. When word gets around, no one will leave early from your next party.
- 1 package ready rolled puff pastry (about 13 1/4 oz or 375g)
- 1 ripe Camembert cheese ( 8 3/4 oz or 250g) – best quality you can afford – I prefer the ones made with raw milk.
- 1/4 cup or 25g slivered or chopped pistachios
- 1/4 cup or 50g chopped dried apricots
- 1/4 cup or 37g pomegranate arils
- To serve: water crackers or toasted slices of baguette
- Preheat your oven to 400°F or 200°C and line a baking pan with parchment or a silicone liner.
- Remove the Camembert from its wooden box and set it on a large square of heavy duty aluminum foil. Fold up the sides of the foil, crimping as you go, using the cheese to create a large bowl out of the foil.
- Unroll the puff pastry. We are going to make two circles on the pastry in order to begin building our crust. Place your Camembert on the puff pastry sheet and gently score a line around the outside of the foil-covered cheese with the point of a knife. Mark another spot with your knife, about 1 1/2 inches or 4cm farther out. Set the foil-covered Camembert aside.
- Look around your house for something round – a saucer or small lid, perhaps? – the same size as that outer circle. Use your found object as a guide to cut a round circle out of the puff pastry.
- Repeat the process a second time, but instead of just scoring the circle around the cheese, cut through the puff pastry. Carefully lift the circle of pastry and place it on top of the first circle.
- [img src=”https://sundaysuppermovement.com/wp-content/uploads/2017/02/Baked-Fruit-and-Nut-Camembert-Crust.png” width=”797″ height=”264″ class=”aligncenter size-full” title=”Baked Fruit and Nut Camembert Crust” alt=”Baked Fruit and Nut Camembert #SundaySupper”]
- Use a sharp knife to cut the rest of the puff pastry into wide curved strips and use them to build up the sides of the puff pastry crust. Transfer the unbaked crust to the baking pan.
- Dock the middle of the bottom of the crust with the tines of a fork or the tip of your knife.
- Gently remove the Camembert from the foil so it retains its shape. Place the foil “bowl” into the middle of the puff pastry. Fill with pastry beads or dried beans.
- Bake in the oven for about 20 minutes or until the pastry is puffed and golden. Take the crust from the oven and remove the foil filled with baking beads.
- Unwrap your Camembert and carefully cut off the top rind, trying not to cut away the creamy cheese inside. Put the cheese, open side up in the puff pastry crust. Make little cuts all around the sides of the Camembert so it can run out and collapse as it melts.
- Bake for about 15-20 or until the cheese is completely melted and bubbling.
- Remove from the oven and transfer to a serving platter. Sprinkle on the fruit and nuts. Serve with crackers or toasted baguette slices. Several small spoons will allow folks to help themselves.
This week our Sunday Supper tastemakers are getting prepared for this season of red carpet awards show by sharing all of their favorite fancy appetizers. Many thanks to our event manager Cricket of Cricket’s Confections and our host Wendy of Wholistic Woman.
Fancy Appetizer Recipes
- BLT Crostini Sliders with Avocado Aioli by Casa de Crews
- Easy Caprese Puff Pastry Bites by The Weekend Gourmet
- French Onion Palmiers by Cooking With Carlee
- Homemade Mozzarella Cheese Sticks by Grumpy’s Honeybunch
- Middle Eastern Deviled Eggs by A Kitchen Hoor’s Adventures
- Mushroom and Blue Cheese Gougeres by Turnips 2 Tangerines
- Simple Greek Pinwheels with Tzatziki Dipping Sauce by A Mind “Full” Mom
- Soppressata Puffs by Cosmopolitan Cornbread
- Baba Ganoush by The Crumby Cupcake
- Baked Fruit and Nut Camembert by SundaySupper
- Caesar Salad Wonton Cups by Hezzi-D’s Books and Cooks
- Cucumber Bites with Creole Shrimp and Guacamole by Life Tastes Good
- Dates with Goat Cheese, Prosciutto and Truffle Honey by Monica’s Table
- Drunken Asparagus with Feta and Prosciutto by Wholistic Woman
- Ham and Mustard Spirals by Food Lust People Love
- Italian Chicken Meatballs by Cindy’s Recipes and Writings
- Japanese Meatballs by NinjaBaker.com
- Loaded Hasselback Potatoes Mini Size by Crazed Mom
- Mini Caprese Bites With Balsamic Drizzle by My Sweet Savings
- Pork Dumplings by A Day in the Life on the Farm
- Prosciutto and Blue Cheese Pear Bites by Jersey Girl Cooks
- Lime Shrimp Cups by Our Good Life
- Mini Crab Cakes by My Savory Spoon
- Oysters Rockefeller by Caroline’s Cooking
- Scallop Crudo with Citrus by Cricket’s Confections
- Shrimp Martini by Palatable Pastime
- Southwestern Shrimp Spring Rolls by The Freshman Cook
- Tuna Poke Mochi Waffles by Brunch-n-Bites
- Baked Eggplant Fries with Basil Dipping Sauce by Dizzy Busy and Hungry
- Blue Cheese Asparagus Bites by Hardly A Goddess
- Broccoli Pesto Potato Bites by Simple and Savory
- Mushroom Purses by Seduction in the Kitchen
- Roasted Carrot Soup by From the Bookshelf
- Gluten Free Champagne Cake Pops by Gluten Free Crumbley
- Loaded Chocolate Dipped Potato Chips by Desserts Required
- Mini S’mores Tarts by That Skinny Chick Can Bake
- Peanut Butter and Jelly Cheesecake Bars by Pies and Plots
- Sweet Dijon Pecan Baked Brie Bites by Soulfully Made
- Wine Gummy Bears by Culinary Adventures with Camilla
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