Camembert Dipping Wheel

Name: Rukmini Iyer Camembert Dipping Wheel Recipe | Easy Sharing Starter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 4
Cuisine: French
Ingredients: A handful of sage leaves, chopped; 1 tsp chopped fresh rosemary; 1 x quantity all-purpose savoury dough; 1 x 250g Camembert (vegetarian if needed); A handful of small sage leaves; A pinch of sea salt flakes; 1 clove of garlic, peeled and thickly sliced; extra virgin olive oil, to drizzle

by Rukmini Iyer from The Sweet Roasting Tin

This decadent baked Camembert surrounded by sage and rosemary-stuffed dough makes for a show-stopping group starter or crowd-pleasing snack.

Baking Dinner Party Christmas

Serves 4

Total 50 min

Prep 30 min

Cook 20 min

Easy

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Introduction from Rukmini Iyer

This is a wonderful, indulgent treat to serve with drinks – though we’ve been known to make and eat it for a savoury brunch too. It’s a little hard to describe in words how to shape it, so you can head to my website for a video if you like.

Ingredients

For the dough:

A handful of sage leaves, chopped

1 tsp chopped fresh rosemary

1 x quantity all-purpose savoury dough

For the topping:

1 x 250g Camembert (vegetarian if needed)

A handful of small sage leaves

A pinch of sea salt flakes

1 clove of garlic, peeled and thickly sliced

extra virgin olive oil, to drizzle

Essential kit

You will need: a large lined baking sheet.

Method

Stir the chopped sage and rosemary with the flour, then follow the method on page 180 until you’ve kneaded your dough for about 10 minutes.

Roll the dough into a ball, transfer to a lightly oiled bowl, then cover and leave to rise for 1–2 hours at room temperature, until doubled in size.

Once the dough has proved, punch it back down, then place it on a large, lined baking sheet. Flatten it, and make a small hole in the middle before rolling it out to the size of a dinner plate, widening the gap in the middle to the size of the cheese.

Place the unwrapped whole Camembert in the gap, then, using a sharp knife, cut 2.5cm ‘spokes’ all around – as if creating a child’s illustration of the sun – being careful not to cut all the way to the middle (you’ll want a 1cm circle of dough around the Camembert before the spokes start).

Twist each spoke tightly with a couple of sage leaves in each, and arrange into a curved shape as opposite. Scatter the dough and cheese with the remaining sage leaves and sea salt. Make a few indentations in the Camembert with a sharp knife, and stick the garlic in.

Leave the wheel to rise for 20–30 minutes, then preheat the oven to 180°C fan/200°C/gas 6.

Drizzle the wheel with a little olive oil, then transfer to the oven and bake for 20 minutes, until the spokes are golden brown and the cheese has melted. Serve hot.

FOR DIABETICS: Omit the sugar from the savoury dough recipe.

TO VEGANISE: Use vegan Camembert.

Preview