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Mont D’Or Wrapped in Prosciutto and Puff Pastry

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300 gr Vacherin Mont D'Or or a nice piece of Brie or Camembert
1 large sheet Puff Pastry
6 large slices Prosciutto
2 Egg Yolk

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Mont D’Or Wrapped in Prosciutto and Puff Pastry



    We adore cheese! Every week we try to get a new kind of cheese and try it with some dishes or just simple and I have to admit that since I moved here I gathered a lot of experience with this delicious world wonder named “cheese”. And more than anything, I passed grew over my fear of “moldy and stinky” cheeses. If a few years ago I could not even touch Brie, Camembert or Gorgonzola, now I can only say – bring it on!  And one of the main contributors to my new discovered passions is a cheese producer/store called Westfrieschlander. I might have mentioned them before, with their amazing self-made Truffle Cheese, and the super interesting Samphire Cheese, that we used for this recipe, but I never talked about the huge variety of cheeses that they have: Tête de Moine, Brie, Parmegianno Regiano, Port Cheddar and more, and more. I will try and make a little a speech for every each of them, but now I will focus my attention on one of the cheeses that got high us in my preference list: Vacherin Mont D’Or.


    Mont D’Or is a Swiss cheese, soft and rich, with a very delicate layer of white mold around it. It can be used in the original box, infused with white wine and warmed in the oven until it become the ultimate cheese fondue. We went totally over the top and we created a delicious appetizer by wrapping this beauty in puff pastry and pancetta. Do I need to tell you more? No, I am not going to spoil this surprise. Go out there and get yourself a Mont D’Or, taste it and you will understand what I am talking about. Pure addiction! 3 days after I made the one that you see in the photo I just had to go back to the Westfrieschlander to get another one that will be the center piece for tonight’s dinner. Stay tuned for more cheese!



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    Preheat your oven at 200 C. Your pastry needs to be thawed, so be careful not to skip this step. The cheese needs to be cold, so keep it in the fridge until you are ready to work with it. Gently remove it from the box and be sure that there is no hard piece on the sides. Unfold your prosciutto, lightly beat the egg yolks.


    Cover the cheese with prosciutto and wrap it in plastic foil, tight and let it rest again for 15 min. Place your round puff pastry sheet on a non sticking surface and put the cheese in the middle. Now you can chose how to wrap the cheese and you can make any decorations as long as the cheese is well wrapped. We went for petals, but you can play however you want.


    Brush with egg and bake at 200 C for approx 30 min. It the top becomes too brown remove from the oven. Let the cheese calm down for 10 minutes. It will not get cold, but it will prevent you from burning you tongue. Enjoy!


    Bring the corners of the pastry to the center of the Camembert and stick the corners to the edges of the cheese, like you would wrap a gift. Use your hands to give it a round shape and smooth the wrinkles very gently with a dough roller.


    Preheat your oven to 200 C. Flip the wrapped Camembert with the smooth side up and check for air inside. If you find any air pillows use a toothpick to make a little hole in the pastry and let the air out. Smooth the hole with your finger and brush the "gift" with egg yolk. Put it back in the fridge and let it rest for 30 minutes.


    Place the Camembert in the oven, on the middle rack and bake for 30 to 25 minutes, or until golden-brown on top. After 25 minutes keep an eye on it so the pastry doesn't burn on top. If it become a bit too brown put some baking paper on top of it.


    I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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