November 18, 2013

Baked Camembert in Filo Pastry….

Baked Camembert in Filo Pastry.... recipes guest posts  My name is Roz but lots call me Rosie.  Welcome to Rosies Home Kitchen.  I moved from the UK to France in 2005, gave up my business and with my husband, Paul, and two sons converted a small cottage in rural Brittany to our home   Half Acre Farm.  It was here after years of ready meals and take aways in the UK I realised that I could cook. Paul also learned he could grow vegetables and plant fruit trees; we also keep our own poultry for meat and eggs. Shortly after finishing the work on our house we was featured in a magazine called Breton and since then Ive been featured in a few magazines for my food.  My two sons now have their own families but live near by and Im now the proud grandmother of two little boys. Both of my daughter in laws are both great cooks.  My cooking is home cooking, but often with a French twist, my videos are not there to impress but inspire, So many people say that they cant cook, but we all can, you just got to give it a go.After watching this video…

My friend Cathy Mc sent me this message…

Ros, After you got me hooked on Baked Camembert again watching your video.

I made this one last night, had mates round to sample some of the local french wine, that we had brought over to the UK.

it turned out really nice so wanted to share with you all..

 Cathy’s Baked Camembert in Filo Pastry Recipe…


3 tablespoons cranberry sauce
4 sprigs fresh thyme leaves
1 teaspoon clear honey
3 sheets ready rolled filo pastry
1 tablespoon olive oil
250g Camembert, sliced in half horizontally
400g white baguette
3 carrots, peeled and cut into batons
6 sticks celery, washed and each cut into 3 pieces


In a bowl, combine the cranberry sauce, thyme leaves and honey, then set aside.

On a baking sheet, layer up the filo, brushing a little of the oil between each piece.

Place one half of the Camembert in the centre of the filo, cut-side up, then brush more oil over the surrounding pastry.

Spread the cranberry mixture on the cheese and top with the remaining Camembert, cut-side down.

Bring the sides of the pastry up and around the cheese, using the remaining oil to seal it (like a big parcel).

Scatter with some of the extra thyme leaves and cook in the oven for 20 minutes, until golden.

To serve, place the Camembert parcel on a board with the baguette.


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