- 3 tbsp cranberry sauce
- 4 sprigs fresh thyme leaves washed picked, plus extra leaves to garnish
- 1 tsp clear honey
- 3 sheets ready rolled filo pastry
- 1 tbsp olive oil
- 250 g pkt Normandy Camembert, sliced in half horizontally
- 400 g white baguette, sliced
- 3 carrots, peeled and cut into batons
- 6 sticks celery, washed and each cut into 3 pieces
Preheat the oven to 200°C, fan 180°C, gas 6. In a bowl, combine the cranberry sauce, thyme leaves and honey, then set aside.
On a baking sheet, layer up the filo, brushing a little of the oil between each piece. Place one half of the Camembert in the centre of the filo, cut-side up, then brush more oil over the surrounding pastry. Spread the cranberry mixture on the cheese and top with the remaining Camembert, cut-side down.
Bring the sides of the pastry up and around the cheese, using the remaining oil to seal it (like a big parcel). Scatter with some of the extra thyme leaves and cook in the oven for 20 minutes, until golden.
To serve, place the Camembert parcel on a board with the baguette, garnish with the remaining thyme leaves, then cut into it and let everyone spoon the cheese onto the bread using the carrot and celery sticks.
Cook's tip: wrap leftover filo pastry tightly in cling film and freeze for up to 1 month, or keep in the fridge for up to 3 days.