Camembert and prosciutto baked in Brioche

Camembert and prosciutto baked in Brioche dough


This beautiful bake can sit on every dinned party’s dinner table. It is perfect for sharing with a glass of wine. Crunchy walnuts and sour cranberries add to the texture and flavour to this already beautiful bake. Accompanied by Caramelised pears will make it just little bit more special.

If you do not want to use laminated brioche recipe like I did, you can make ordinary brioche dough instead and wrap the cheese in rolled out dough as you would normally do.


Half the measure of the brioche dough- see recipe in the ‘Baking Basics‘ section (you can use other half to make brioche cinnamon buns)
1 around 280g Whole camembert cheese (unpasteurised!)
100g walnuts, coarsely chopped
100g dried cranberries
75g smoked prosciutto
Few strings of fresh lemon thyme (leaves taken off)
Some fresh ground pepper
Egg wash to brush the dough before baking

For the caramelised pears
4 tablespoons butter
3 medium pears, pitted and quartered then slice the quarter in half
100g muscavado sugar
2 tablespoons calvados (optional)


Preheat the oven to 200’C and line baking sheet with parchment paper.

Roll out the brioche dough at least twice as big circle as the size of your camembert, you will need it to be wrapped in dough with all the fillings, so better make the bigger circle than too small. And try to roll the dough thicker so the cheese won’t leak, around 5mm thickness.


Fan your prosciutto in the middle of rolled dough each piece touching on the end, like a flower. Now spread half of the nuts, cranberries and thyme leaves, place your cheese on top, move it little bit so its sits comfortably on the filling.IMG_1845

Now top it up with the rest of the filling and wrap the dough nicely to seal all the nooks and crannies ^_^



                                                   turn it over (seal side down) and leave to rise for at least 30-45min in a draught free place loosely covered with a cling film or plastic bag.  When risen- brush with the egg wash, lightly score the top and pop in the oven to bake for 20-25min until nicely evenly golden brown.


While your cheese is baking, prepare the pears.

Heat a large saute pan over medium heat. Melt the butter, and then add the pears, cut-side down, cooking until they are slightly golden brown, about 5 minutes.  Add the sugar and continue cooking until caramelized, another 5 minutes. Add the Calvados, if using, and continue cooking for 4-5 more minutes.


Enjoy with a glass of full bodied Bordeaux Red




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