Camembert Parcel With Rhubarb and Cranberry Coulis – a delicious recipe with pastry, camembert cheese, rhubarb, cranberry sauce, egg, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 220c/gas7.
2
Roll out pastry on floured surface until it is 4cm larger than your camembert.
3
Drain the rhubarb.
4
Add the cranberry and make a puree in processor or with fork etc.
5
Put a tablespoon full of coulis in the very middle of the pastry & carefully place the camembert on top.
6
Beat the egg and brush the pastry edges.
7
Wrap the camembert in the pastry, taking care to close the edges well.
8
Place the parcel on a baking sheet with any pastry folds sheet side down.
9
Brush the top of the pastry with the remaining egg and make 3 small slits on the top with a kitchen knife (steam vent!
10
).
11
Bake for 15-20 minutes, until golden and well risen.
12
Allow to stand for 10 minutes before quartering and serving.
13
Serve with salad of your choice and a spoon of coulis per person.
287
kcal
Calories
23
g
Fat
1
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 180 g frozen puff pastry, thawed, 250 g camembert cheese (round), 520 g rhubarb, tinned, 6 tablespoons cranberry sauce, and more.
Yes, Camembert Parcel With Rhubarb and Cranberry Coulis falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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