Sunday, 2 January 2011

Cranberry-Stuffed Deep Fried Camembert

I'm a bit partial to some melted, gooey cheese - who isn't? This starter is perfect for cold winter evenings. The deep fried camembert is stuffed with cranberry jelly, a lovely little surprise for your guests!

Top tip: Camembert straight from the fridge is easier to work with.

Serves 4


Camembert - 1 wheel
Cranberry Jelly - 4 tsp
Filo Pastry - 4 sheets
Egg White - 2
Vegetable Oil - 1 litre (enough to deep fry)
Plain Flour - to dust if needed

1. Divide the Camembert wheel into quarters, then slice each quarter horizontally into three slices. Remove the middle slice and using a circular cutter about 2cms in diameter punch a whole in the center of the middle slice.

2. Place the middle slice back onto the bottom slice, so that the one with the hole is in top, and fill with a teaspoon of cranberry jelly. Reassemble the quarter by replacing the top slice. Now you should have a Camembert quarter with a center of cranberry jelly. Repeat with each quarter to make 4 servings.

3. Lay a sheet of Filo pastry, ideally on a lightly floured, flat surface. Brush with the egg white to cover.

4. Place a Camembert quarter in the center of the pastry, and gather up the corners to wrap around the cheese and pinch at the top to seal. There should be a little excess pastry, but any more than this you can just tear off.

5. Lightly brush the outside of the pastry with some more egg white. Repeat with the remaining three quarters.

6. In a deep saucepan or wok, heat the vegetable oil until the surface is slightly agitated but not smoking. Always have a wet tea-towel to hand to cover the pan if things catch on fire! One by one place each parcel in the oil and deep fry until golden brown all over. Remove with a slotted spoon and place on a sheet of kitchen paper to soak any excess oil up.

Serve with a salad garnish and more cranberry jelly if desired.

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