Baked Camembert with Fig Royale Fruit Spread

Wrapped in flaky puff pastry and baked until perfectly golden, this creamy Camembert is elevated with St. Dalfour Fig Royale Fruit Spread, then finished with fresh figs, prosciutto, Parmesan, and rosemary. A beautiful centerpiece for holiday gatherings, wine nights, or effortless entertaining.

Ingredients

1 (8 oz) wheel Camembert cheese
1 sheet frozen puff pastry, thawed
3 tbsp St. Dalfour Fig Royale Fruit Spread
1 egg, beaten (for egg wash)
2 oz thinly sliced prosciutto
2 fresh figs, halved or quartered
2 tbsp shaved Parmesan cheese
Fresh rosemary sprigs
Honey, for drizzling
Fresh cracked black pepper (optional)

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Roll the puff pastry out slightly on a lightly floured surface.
Place the Camembert wheel in the center of the pastry. Using a small knife, score a shallow cross on the top of the cheese and gently spread the opening.
Spoon the St. Dalfour Fig Royale Fruit Spread over the top of the Camembert, allowing some to settle into the scored center.
Fold the puff pastry up and around the cheese, trimming any excess pastry if needed. Pinch the seams to seal completely.
Place the wrapped cheese seam-side down on the prepared baking sheet. Brush the entire pastry with the beaten egg.
Bake for 30–35 minutes, or until the pastry is puffed and deep golden brown.
Allow to rest for 5–10 minutes before serving.
Carefully remove or cut away the top of the pastry. Top with folded slices of prosciutto, fresh figs, shaved Parmesan, and rosemary sprigs.
Finish with a drizzle of honey and an extra spoonful of St. Dalfour Fig Royale Fruit Spread if desired.