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Phyllo-Wrapped Camembert with Caramelized Pears

Prep time: 15min
Total time: 35min
Serves: 8
2 tbsp
Compliments Pure Olive Oil
30 mL
1
Bosc or abate pear, peeled, cored and thinly sliced
1 tbsp
Chopped fresh thyme
15 mL
1 tbsp
Chopped fresh thyme
15 mL
1 wheel
Compliments Camembert Cheese
450 g
1/2 cup
hot pepper jelly or raspberry jam
125 mL
3
Compliments Phyllo Pastry Sheets
calories
230
fat
14 g
carbs
13 g
protein
14 g

Directions

  1. Preheat oven to 400°F (200°C). Meanwhile, heat 2 tsp (10 mL) oil in a skillet over medium-high heat. Sauté pears just until tender, about 5 min. Add thyme, reduce heat to medium and cook until pears begin to caramelize and become golden, stirring often, about 5 min.

  2. Lay one sheet of phyllo on work surface and brush with a little of the remaining olive oil. Repeat with remaining sheets. Place cheese in centre of phyllo stack. Spoon pears and confit over cheese. Then, gather edges of phyllo and fold together, twisting at the top, to fully wrap cheese. (To make ahead, refrigerate, covered, up to 1 day before baking.)

  3. Place on a parchment paper-lined baking sheet. Drizzle with remaining olive oil. Bake until pastry is deep golden, about 20 min. Transfer to a platter. Serve with crackers, baguette slices or sliced apples and pears.

Tip

Instead of hot pepper jelly or raspberry jam, any of these ingredients will pair nicely with the pears and camembert cheese: lightly toasted nuts (almonds, walnuts, hazelnuts, pine nuts, pistachios or pecans); chopped dried fruits (especially dates, cranberries, apricots, figs); a sprinkle of brown sugar or drizzle of caramel with cinnamon; chopped white/dark chocolate.