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Big Zuu’s The Jheeze Straw

by Big Zuu from Big Zuu’s Big Eats

Big Zuu's recipe for Camembert encased in a wheel of crispy puff pastry couldn't be simpler to make but is guaranteed to impress at your next party or celebration.


Bare cheese, bare greeze, this will leave the crowd pleased. The mandem don’t really know about cheese like that, apart from Cheddar, Parmesan and maybe mozzarella, if we are moving boujie. So, when we unlocked the Camembert and its baked goodness potential, we needed to find the perfect dipping partner. STEP IN puff pastry that we bought from a shop, elevated that quickly and now we present the whitest dish we have ever made.

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250g Camembert, in the box
1 sheet ready-rolled puff pastry
1 tbsp honey, plus extra for drizzling
2 tsp thyme leaves
1 tbsp grated Parmesan
1 egg, beaten
salt and ground black pepper, to taste

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Preheat the oven to 200°C/180°C fan/Gas 6.

Take the Camembert out of the box and remove any wrapping. Discard the lid and put the empty base of the box in the middle of a baking sheet lined with baking parchment.

Unroll the puff pastry sheet and drizzle with the honey, then sprinkle over 1 teaspoon of the thyme leaves, the Parmesan and some salt and pepper.

Roll the longest side of the sheet away from you to form a long log. Gently stretch the pastry log longer by lifting it up and lightly tapping down on the worktop so that it measures roughly 50cm. Then cut the log in two lengthways, leaving about 2.5cm at one end intact, so it forms two thinner strands, still joined at that end. Twist the pieces of pastry together to form a plait, then wrap around the Camembert box and seal the ends together well to form a wreath. Brush with the beaten egg and to bake for 15 minutes.

Take the baking sheet out of the oven and place the Camembert back into the box. Return to the oven for another 20 minutes until the pastry is puffed and golden and the Camembert molten and oozing. Serve immediately drizzled with some more honey and sprinkled with the remaining thyme.

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