Preheat your oven to 200C or 180C fan bake. Line an oven tray with baking paper.
Prepare the pastry sheets. We thawed premade sheets and rolled them out slightly (use flour on the bench so it doesn't stick) so we could use a plate as a template for our circle. The bigger your pastry sheets, the more for everyone to enjoy.
Cut the pastry into circles of equal size. On one of the sheets, cut out a hole in the middle that is the same size as the cheese (place the cheese in the middle of this second pastry sheet, and cut around it - throw away the cutout). The sheet with the hole in the middle will be the top pastry sheet.
Put the bottom pastry sheet on the lined oven tray. Spread pesto on the bottom pastry sheet leaving a cm or two on the outside edge.
Spread Black Garlic Puree on the pesto.
Put the camembert in the middle.
Sprinkle grated cheese around the camembert, on the Black Garlic Puree.
Cover with the second sheet of pastry, with the hole going over the camembert.
Press down at the outside edge with a fork to seal the pastry edge.
Starting 5-7mm from the camembert in the middle, cut lines from the centre out to the edge, at regular intervals, about 2-3 cm wide.
Twist these strips of pastry once or twice, laying the end flat if you can.
Make criss cross cuts in top of the camembert. Drizzle with a bit of olive oil (optional).
Brush pastry with the egg wash. This will help the pastry get that golden colour.
Bake for 15 mins until the pastry is golden.
Recipe Video
Recipe Note
Serve immediately to enjoy gooey cheese. Twist off a pastry spiral and dunk in the camembert. You can cut the top of the camembert off, or leave it on. Either way, the cheese and pastry is good to the very last crumb.
