Baked Brie, Honey and Walnut Pita Recipe
How to make Baked Brie, Honey and Walnut Pita
Method
- Cut the chilled brie in half, horizontally, so you have 2 large discs. Cut into 1cm cubes.
- Place the 2 pieces of pastry side by side on a work surface. Dot evently with the cheese, leaving a ½ centimetre margin of clear space down the 2 sides. Sprinkle with the the chopped walnuts. Sprinkle over your chopped herbs. Drizzle with honey and grind some black pepper on top.
- Starting from one end, roll each piece into a cylinder to create a long sauasage shape. Pinch the edges. Place on a tray and refrigerate for 30 minutes to firm up, slightly.
- Preheat oven to 180°C (160°C fan-forced). Place a large square of baking paper onto a flat baking sheet.
- Remove pastry cylinders from fridge. Cut each cylinder into 4 even pieces. Repeat with the other cylinder so you’ll have 8 lengths.
- Pick up one by the end and gently twist it to create a spiral effect. Place it into a loose coil, starting in the middle. Repeat with the remaining 7 strips – simply squeezing them together a little where their ends meet. You don’t need to be too tidy here. Ensure not to coil your pastry cylinders to tightly, as the pastry needs to puff.
- Place any bits of loose cheese and walnuts in and around the coil. Brush with beaten egg yolk and sprinkle with sesame seeds and a little more black pepper.
- Bake for 25-30 minutes or until golden brown. Rest for 5 minutes then gently transfer to a plate or board for serving.
- Sprinkle with the remaining chopped walnuts and a drizzle of honey.
Tip: If you find your cooked pita pastry isn’t crunchy enough on the bottom, let cool slightly on a wire baking rack. Use chilled brie, to slice easier.
Optional: This pita can be assembled a day ahead and baked just before serving. You can also experiment with fillings.