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Maple bacon pastry wreath

Push the boat out with this easy tear ’n’ share pastry wreath with oozy Camembert for dunking.

Serving: 8
Time: 40 minutes
Difficulty: Easy


  • 1 baking camembert
  • 225g plain flour
  • 100g butter, diced
  • 12 rashers smoked streaky bacon
  • Pinch of salt
  • 4 tbsp maple dyrup
  • 3 tbsp cold water
  • Fresh rosemary, to garnish


  1. Preheat your oven to 190°C/Fan 170°C/Gas Mark 5 and line a baking tray.
  2. Sift the flour and salt into a bowl.
  3. Add the diced butter and rub in with your fingers until the mixture resembles fine breadcrumbs.
  4. Add 2-3 tablespoons water and mix with a knife until a firm dough begins to form.
  5. Turn out onto a lightly floured surface and knead until smooth.
  6. Roll out the pastry to the thickness of a £1 coin and slice into 12 equal strips.
  7. Brush with maple syrup, top each strip with a slice of bacon, then gently twist into spirals.
  8. Place the lid of the Camembert in the centre of the baking tray, then wrap the pastry twists around the lid and bake in the oven for 10 minutes.
  9. After 10 minutes, place the Camembert on the lid in the centre of the pastry twists.
  10. Bake for a further 15 minutes, until the cheese is silky and gooey and the pastry twists are crisp and golden.
  11. Slice open the Camembert, drizzle with any remaining maple syrup, garnish with a sprig of rosemary and serve immediately.

Recipe courtesy of ALDI.