This wonderfully gooey baked camembert is baked in a crispy filo parcel with cranberry sauce and thyme, making it extra special for Christmas
Baked camembert with cranberries
3 tablespoons cranberry sauce by Sainsbury’s
4 sprigs fresh thyme by Sainsbury’s, leaves washed and picked, plus extra leaves to garnish
1 teaspoon clear honey
3 sheets ready rolled filo pastry by Sainsbury’s
1 tablespoon olive oil
250g pack Normandy Camembert by Sainsbury’s, sliced in half horizontally
400g white baguette, sliced
3 carrots, peeled and cut into batons
6 sticks celery, washed and each cut into 3 pieces
Preheat the oven to 200°C, fan 180°C, gas 6. 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, garnish with the remaining thyme leaves, then cut into it and let everyone spoon the cheese onto the bread using the carrot.
Top tip: Wrap leftover filo pastry tightly in cling film and freeze for up to 1 month, or keep in the fridge for up to 3 days.