The Old Chatham
Sheepherding Company Inn
Kelly's Farm Fresh Camembert Crisp
Pieces of fresh sheep's milk Camembert cheese
Sheets of phyllo dough
Tablespoons melted butter
Wash: 1 egg and 2 tablespoons milk beaten together. Cut
the Camembert from corner to corner into 2 triangle shapes.
Lay a sheet of phyllo down in front of you on your work
space, butter it lightly and lay another sheet over the
top. Repeat. Place the camembert triangles in a row at
the bottom of the sheet (you should have four individual
triangles), cut the phyllo between each piece from the
top to the bottom. Beginning at the bottom, fold the phyllo
over the cheese and roll the cheese until you get to the
top. Brush the final fold with a little egg wash (1 egg
& 2 tablespoons milk beaten together). When ready
to serve, heat a skillet over a medium-high flame, add
1 tablespoon butter and brown cheese on all sides (until
golden). Should take less than 1 minute on each side.
Serve warm with a fruit chutney, toasted bread and a tossed
salad. Serves 4.