Camembert Feuilletee with Apricot Syrup and Pistachios

  • Level: Intermediate
  • Total: 50 min
  • Active: 20 min
  • Yield: 4 servings
Share This Recipe

Ingredients

3/4 cup water

3/4 cup raw or turbinado sugar

15 dried apricots, cut into small dice

1/2 cup apricot nectar

2 tablespoons apricot jam

1 vanilla bean

Pinch ground cinnamon

3 sheets phyllo pastry

Unsalted butter, melted

1/2 cup Camembert, rind removed

3/4 cup shelled pistachio nuts

Small pinch cayenne pepper

Large pinch sea salt

Directions

  1. Preheat the oven to 375 degree F.
  2. Bring the water and raw sugar to a boil, then simmer over medium heat. Add the dried apricots and reduce the heat to medium-low. Add the apricot nectar, apricot preserves, vanilla bean, and cinnamon. Allow the mixture to simmer for 10 minutes, until reduced. Remove the saucepan from the heat and strain to separate the apricot pieces from the syrup. Discard the vanilla bean.
  3. Line a baking sheet with parchment paper. Lightly brush the sheets of Phyllo pastry with unsalted butter. Cut the sheets into 3-inch wide, long strips. Add 1 tablespoon of camembert topped with 1 teaspoon of apricot pieces a few inches from bottom edge of each phyllo strip. Fold the bottom edge of phyllo over the filling so that the bottom edge meets the side edge to form a triangle. Continue to fold the triangle sideways and upward to the end of the strip, like folding a flag. Flip the triangle over to seal. Place the triangles on the baking sheet. Brush lightly with melted butter and bake for 18 minutes.
  4. Roughly chop the pistachios, sea salt and cayenne pepper in a food processor. Drizzle pastries with apricot syrup and sprinkle them with spiced, crushed pistachios.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.