Phyllo pastry with Camembert

Ingredients 6
Servings 1
Minutes 15-20 min


Serving Change
  • 6
    phyllo pastry sheets
  • melted butter
  • 5
    prepared mustard
  • 250
    mascarpone or cream cheese
  • 1
    Camembert cheese, fairly thinly sliced
  • 45
    marinated sun-dried tomatoes, finely chopped


15-20 min
Preheat the oven to 180ºC (350 ºF). Brush each sheet of phyllo pastry with melted butter and arrange the layers on top of each other. Cut the pastry into 12 pieces so each piece forms a rectangle. Place the pieces of pastry on a baking tray and bake till golden brown, about 15 minutes. Cool. Blend the mustard with the cheese and spread over half the pastry rectangles. Top with the remaining rectangles. Arrange the slices of Camembert cheese on top. Turn on the oven grill and heat till the cheese has just melted. Sprinkle each rectangle with sun-dried tomatoes and serve immediately. Serves 6.

Read more on: bake  |  dairy  |  grill


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