Camembert And Hazelnut Parcels With Fruit And Honey Chutney



  • 1 tbs olive oil
  • 40 g (1½ oz) hazelnuts, crushed
  • 2 to 3 shallots, or ½ red onion, peeled and diced finely
  • 1 x 500 g block ready-made puff pastry
  • A little flour for dusting
  • 1 x 250 g Le Rustique Camembert, cut into 4 pieces
  • 4 sprigs fresh rosemary
  • 1 egg, beaten
  • For the Fruit and Honey Chutney:
  • 500 g (1 lb 2 oz) apples and pears, cored and diced finely (no need to peel)
  • 1 onion, peeled and diced finely
  • 50 g (1¾ oz) sultanas
  • ½ tsp mixed spice
  • ¼ tsp salt
  • 120 ml (4 fl oz) runny honey (Acacia honey)
  • 150 ml (¼ pt) cider apple vinegar.
  • To Serve: salad.
Recipe courtesy of Le Rustique.

If you’re like us, you’re a big fan of camembert. Well, cheese in general!

When we were still in the office, we had a very popular club to help with our love of cheese.

We sorely miss it in these lockdown days!

But until we can get back to it, we can console ourselves with these Camembert And Hazelnut Parcels With Fruit And Honey Chutney.

And now you can, too!


For the chutney:

  1. To make the chutney, place all the ingredients into a large saucepan and simmer over a medium to low heat for about 30 to 45 minutes. Simmer them until the fruit is cooked and there is no liquid left, stirring all the time. Set to one side to cool and thicken once cooked.

For the parcels:

  1. Heat the olive oil in a frying-pan and add the crushed hazelnuts and the shallots or onion. Fry over a medium heat until the shallots/onions are soft and the nuts are toasted. Set to one side.
  2. Pre-heat the oven to 220 deg. C., 450 deg. F., Gas Mark 7 and line a baking sheet with baking paper.
  3. Cut the pastry block into 4 and place the pieces on a floured work surface. Roll each piece out into a square, about 15 x 15 cm (6 x 6 in). Divide the hazelnut and shallots/onion mixture between the 4 pastry squares.
  4. Cut Le Rustique Camembert into thick slices and place on top of the mixture and then bring the corners up to the middle of the parcel, securing the pastry in the middle with the fresh rosemary sprigs. Place the parcels on to the prepared baking sheet.
  5. Brush the beaten egg over the tops of the parcels and bake for 12 to 15 minutes, until the pastry has risen and the parcels are golden brown.
  6. Serve immediately with the fruit and honey chutney and salad for a light luncheon or supper dish.

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