A tasty treat for St. Valentine's Day.


Serves 2

  • 1 sheet puff pastry, thawed
  • 1 camembert (250g)
  • Few sprigs of Thyme
  • 1 sprig rosemary
  • 2 Cloves Garlic, peeled and thinly sliced
  • 2 tbsp white wine -optional
  • 1 egg wash
  • Ground black Pepper
  • 2 tbsp. mixed seeds
  • Chutney (to serve)


  1. Preheat the oven to 200ºC.
  2. Unroll the puff pastry on a work surface. Place the camembert over and draw a square around giving about 1-2 cm extra all around. Remove the square of puff pastry and keep aside for a moment.
  3. With the leftover of puff pastry, brush with egg wash and cut long puff pastry sticks of about 6cm by 3mm wide. Twist them and place on a baking tray. Sprinkle with mixed seeds and place in the oven for 12-15 minutes until cooked through. Remove from the oven and eep aside.
  4. In the meantime, Line the ramequin or a fitted ceramic dish with 2 layers of baking parchment. Place the square of puff pastry and add the camembert.
  5. Cut 4 – 5 deep cuts into the cheese and insert in the garlic and the thyme or rosemary. and
  6. Fold the edges of the puff pastry over the cheese and brush with egg wash. Pinch to create a pattern. Drizzle over the wine if using and a few mixed seeds. Sprinkle with black pepper.
  7. Brush the edges of the puff pastry with egg wash and bake in the oven for 15-20 minutes until the pastry is cooked through.
  8. Remove from the oven and serve immediately with the puff pastry sticks and some chutney.