Dalewood Phyllo Camembert with Walnuts and Pears




1 Dalewood Wineland Chef’s Camembert

3 Sheets phyllo pastry

80 g Dalewood butter

2 Firm pears, cored, peeled, and sliced

30 ml Honey

Zest of 1 small lemon

Fresh thyme

Few basil leaves, lightly torn

40 g Toasted, lightly chopped walnuts

For serving (optional):

3 firm pears, cut into wedges and cored, drizzled with 15 ml olive oil and 15 ml castor sugar and baked in the oven for about 20 minutes until golden brown.



Preheat the oven to 180°C and line a baking tray with baking paper

Melt 20 g of the butter in a frying pan and add the pears. Drizzle over the honey and add the lemon zest and thyme. Panfry the pear slices until they are golden brown and softened. Cool and keep aside

Melt the rest of the butter and brush and stack the 3 phyllo pastry sheets

Place the Chef’s Camembert in the middle of the phyllo pastry, top with the pear slices, the walnuts and basil

Take the 4 points of the pastry and bring it together, gathering it gently around the cheese to make a phyllo parcel. Cut off any excess pastry and make sure the cheese, pears and nuts are wrapped securely in the pastry

Place the phyllo parcel on the prepared baking tray, brush with the leftover butter and bake in the oven for about 25 minutes until the pastry is golden brown and crisp

Serve warm accompanied with the roasted pears

(Serves 8 -10 people)

Courtesy of Christine Capendale