- Prep Time
- 5 mins
- Total Time
- 35 mins
- Serves
- 8
Ingredients
- 2 tbsp
- olive oil
- 30 mL
- 1
- Bosc or abate pear, peeled, cored and thinly sliced
- 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
Method
Step 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.
Step 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.)
Step 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.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 of recipe):
- Calories:
- 230
- Fat:
- 14 g
- Carbs:
- 13 g
- Protein:
- 14 g
