This little after dinner dish is so easy to prepare. Make it ahead and store in the refrigerator and then you have it ready to pop in the oven. Definitely a crowd pleaser!
ingredients
directions
Preheat oven to 350 degrees F.
Add the butter and ½ the amount of lemon zest to a small saucepan. Melt the butter over medium heat. Remove from heat and let butter infuse with the lemon zest for 5 to 10 minutes. (Don’t remove the lemon zest.)
Add the chopped walnuts, cinnamon, sugar and the remaining ½ of lemon zest to a small bowl. Toss to combine.
Cut the sheets of phyllo into 12 x 12-inch squares.
Brush one phyllo square with the melted butter. Sprinkle with some of the walnut mixture. Place the second square of phyllo directly on the top of the first. Brush with the melted butter. Sprinkle with more of the walnut mixture. Place the third square of phyllo on top. Brush with more melted butter. Sprinkle with remaining walnut mixture. Place remaining square of phyllo on top and brush with more melted butter.
Place the wheel of Camembert in the centre of the phyllo. Fold the corners of phyllo into the centre, twisting together to create a loose rosette on the top of Camembert. Brush phyllo wrapped Camembert with more butter.
Place the phyllo wrapped Camembert on a baking sheet lined with parchment paper. Bake until phyllo is golden brown and crisp, about 12 to 15 minutes.
Wait 10 to 15 minutes before serving the baked Camembert, that is, if you cut into it too soon, the cheese will be runny and just ooze. Serve with your favourite chutney and wedges of pear or apple. Serves 8.