Baked Camembert in Phyllo with Sticky Figs

Ingredients

Cooks in:20–25 minutes        Serves:4

• 1 Tbsp butter
• 2 tsp soft brown sugar
• 2 tsp balsamic vinegar
• 1 sprig fresh thyme
• 3 ripe figs, roughly chopped (or canned, juice drained)
• 1–2 Tbsp water or orange juice
• 4 sheets phyllo pastry
• 3–4 Tbsp melted butter
• 1 round Camembert (or Brie) cheese

What to do

1. Preheat the oven to 180 °C and grease a baking tray.

2. Add the butter to a medium-sized saucepan over medium heat and when it starts to foam add the sugar, balsamic vinegar, thyme and figs. Simmer gently for about 10 minutes, or until the figs have softened and start to become sticky. Turn down the heat if the figs start to burn, and add the the water or orange juice for extra liquid if required.

3. Meanwhile, on a clean work surface, lay out one sheet of phyllo pastry at a time and brush with melted butter. Keep the remaining sheets covered with a damp, clean dishcloth as you work; this prevents them from drying out. Once you have brushed one sheet, lay the next sheet over the buttered one, brush with melted butter, and repeat until you have used all four sheets. Turn the stack of sheets over and brush the underside with melted butter too.

4. Place the cheese in the centre of the pastry sheets, spoon over the fig jam, gather the corners together and twist at the top. Secure with kitchen string if necessary. Gently place the pastry package onto the baking tray and place in the oven for 20–25 minutes, or until the pastry is golden.

5. Remove from the oven and serve warm with fresh bread or crunchy crostini.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

Note
All pantry staples such as spices, flours and nuts; as well as all beautiful fresh fruit and vegetables were kindly provided by Food Lover’s Market in Zimbabwe and South Africa.
All good coffee was provided by Nespresso, and perfectly pure water by Valpré.
We cooked everything on our amazing Defy stove, and wouldn’t have safaried anywhere at all without Suzuki, so thanks to our legendary sponsors.

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