Camembert parcels
13 May 2012 in Cheap and cheerful, Easy to prepare
Mindset (noun) the established set of attitudes held by someone.
Every cook has a hang-up about something, some people are terrorised by the mere thought of making pastry, others get all sweaty and anxious about gelatine, my personal culinary phobia was phyllo pastry. I say was, because I conquered my fear and I touched for the very first time! (enjoy the ear worm) 
OMG it’s so easy! what was my problem?! *hits forehead with palm* I predict a rash of phyllo pastry recipes coming your way! Be sure to follow the instructions on the box regarding defrosting, you can re-freeze what you don’t use. Once you have unwrapped the pastry, cover with a clean damp cloth to stop it drying out.
1x 125g round of Camembert cut into 4 pieces
2 sheets of phyllo pastry ( I used 3 and it was a little too much pastry)
melted butter
A sweet preserve, jelly or chutney to serve with the parcel
*******
Preheat your oven to 200c
Grease or line a baking tray
Put a sheet of baking paper on your work surface,
Unroll the pastry and place one sheet onto the baking paper and brush well with melted butter.
Place another sheet on top of the first sheet and cut into 4 equal squares.
Place the cheese in the middle and gather the pastry carefully into little parcels and tie with string.
Brush each parcel gently with melted butter and place on your baking tray and cook for 10 – 12 minutes until golden and crisp.
Remove the string and tie with the green of a spring onion or a chive.
Serves 4
I think next time I make these I will add some toasted nuts on top of the cheese, or some preserved fig or………these easy parcels lend themselves to adaptation.
mitzireddy said on 14 May 2012
looks very tasty – the pastry is easy to use but does tend to dry out fast. Enjoy your week, Sue.
Sous Chef said on 14 May 2012
I wish I’d known just how easy it was to use Mitzi.
Mandy - The Complete Cook Book said on 14 May 2012
Would you look at those gorgeous parcels. I love phyllo!
Mandy
I’m looking forward to your next creation.
Sous Chef said on 15 May 2012
I had a real mental block about Phyllo, what a silly billy!
Tandy said on 14 May 2012
well done you! I love making my Christmas mince pies with phyllo
Sous Chef said on 15 May 2012
That’s a nice idea, although I love my sweet pastry. You have just reminded me that I have a tray of mince pies in the freezer thanks.
janicetripepi said on 14 May 2012
Isn’t it a joy to work with Sue! these babies look just too devine xxxx
Sous Chef said on 15 May 2012
I’m disappointed with myself that I didn’t try using it sooner Jan.
Healthy Vegetarian Foods By Usha Singh said on 14 May 2012
these look divine, & i really use it quite often because it does not have fat like the puff & shortcrust pastry. Thanks for sharing
Sous Chef said on 15 May 2012
That’s a very good reason to use it more Usha
zabwan said on 14 May 2012
You’ve inspired me to haul out the packet that’s been lying in my freezer for I don’t know how long – these look amazing, Sous!
Been browsing your blog, seeing what I’ve been missing….have subscribed now, since ‘following’ didn’t work
Sous Chef said on 15 May 2012
Don’t see your name on my subscriber list, have you received an email? Do try your phyllo, it’s so easy to use.
cookalooks said on 14 May 2012
Nice!!! Definitely going to give these a try.
Sous Chef said on 15 May 2012
Cool, let me know what you think.
rumtumtigger said on 15 May 2012
i’m so glad you got over your fear. I felt the same way when I tackled phyllo for the first time. And I conquered the fear of baking with gelatin this weekend when I made a chocolate caramel cheesecake. Again, I had no idea what I was worried about
Sous Chef said on 15 May 2012
I don’t know why we build up these irrational fears? well done on the gelatin
pinkpolkadot said on 15 May 2012
It is very easy to use!
Sous Chef said on 15 May 2012
I know that now!
Karina said on 15 May 2012
Whats is the sauce that you have served with these yummy parcels?
Sous Chef said on 15 May 2012
I used some sweet stewed plums, but you could use anything from preserved figs to cranberry jelly, just so long as it’s something sweet.
Celia said on 15 May 2012
Beautiful, Sue! Bring on my phyllo recipes! My bugbear is still nougat – just can’t seem to get it right…
PS. On the topic of camembert, I don’t know if this was the case when you were younger, but when I was in my early twenties, camembert and brie came in little tins..
Sous Chef said on 16 May 2012
Hi Celia, I made nougat once and whilst it tasted very good there was nougat everywhere! I made such a mess. I don’t recall tins of brie & camembert, must have been an Aussie thing.
adinparadise said on 17 May 2012
This would go down so well with Chris. I’ve never used Phyllo, but will give this a try. Thanks, SC. Why is there no 5* button to press on your blog? I would press it every time I visit.
xxx