Hello friends, this is a quick recipe I made for breakfast in order to break my “porridge routine”. It takes a bit longer than oatmeal but it is worthwhile. It’s a salty recipe  with gentle sweet notes you can serve as an appetizer or starter. I came up with it after a dinner I had in a lovely restaurant in the old town of Nice, France, when I was served Brie cheese wrapped in phyllo pastry with a layer of apricot jam, as a starter. I loved the combination of melting cheese and fruit.

A couple of notes before I direct you to the recipe: 1) I had some grapes in the fridge and no jam so I prepared a grape sauce out of them by boiling grapes in a bit of water. Feel free to use any fruity jam you have so to speed up the preparation. 2) I cut the Camembert in two halved lengthwise as I though my cheese was too thick. If you have enough puff pastry you can bake both the Camembert shapes, then.

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Pastry-Wrapped Camembert with Red Grapes


  • 1 sheet puff pastry
  • 1 Camembert round cut in half
  • 200 g red/green grapes halved
  • Extra virgin olive oil
  • Sea salt
  • 2 tbsp lemon juice


  • Prepare the grape sauce by washing and boiling the grapes in water. All you need to do is to put them in a pan with 2 tablespoons of water. Boil the preparation stirring it continuously. Add lemon juice and stir for about 10 minutes. Add more water if needed.
  • Let puff pastry stand at room temperature for about 20 minutes. Unfold the pastry, spread grape sauce in center of pastry on an area as big as the diameter of Camembert.
  • Place cheese on top and cut out a circle around it at least 5 cm bigger in diameter. The trimmings can be use for decorating the round as desired (I stored the remaining pastry in the fridge and then used it for another recipe).
  • Heat oven to the maximum temperature. Pull up and pleat the pastry at the top center and use an oiled brush to coat the pastry.
  • Place on baking sheet and bake until golden. It shouldn't take longer than 10 minutes. Let stand 10 minutes before serving, until pasty cool down a bit.

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