This delicious Camembert and pear crinkle quiche is perfect any time of the day and can be the main event or on your cheese board.

Camembert & pear crinkle quiche 

Serves 6 

Ingredients

1 box (500g) phyllo pastry
½ cup butter, melted 
250g Camembert
2-3 Forelle pears, cored
2 large eggs
1 cup cream
5 sprigs thyme, leaves picked
Salt and pepper 
Honey, for serving  

Method

1. Preheat oven to 200°C. Line a 22cm square baking tray oven dish with king paper.  
2.  Brush two sheets phyllo pastry with melted butter. Place e on top of the other d fold the stack over create a rectangle. ush the top with melted butter.  
3. Secure the bottom the pastry sheet with your thumbs, then stretch out your other fingers and drag pastry down towards your thumbs. Repeat this movement to ruffle the pastry, creating a concertina shape.
4. Place pastry strip in a prepared tray. Repeat the process with remaining pastry and pack strips tightly into tray.
5. Slice Camembert and fruit into 3mm-thin pieces. Tuck the fruit and cheese slices in between the ruffles. 
6. Brush liberally with remaining butter and bake for 15 minutes to par-bake pastry. 
7. Whisk together the eggs, cream and thyme leaves then season. Remove pastry and pour over the par-cooked pastry. 
8. Continue baking for another 25-30 minutes until golden and set. 
9. Remove from dish and cool for 10 minutes. 
10. Slice and serve warm with a drizzle of honey. 

Recipes & styling: Liezl Vermeulen
Photography: Zhann Solomons

Also read: 3 golden rules of pastry 

The post Camembert & pear crinkle quiche  appeared first on MyKitchen.

Making pastry from scratch changes your end product entirely, and this recipe doesn’t have to include hours of folding, rolling and shaping to give you that classic, crispy-layered buttery flakes that it’s known for. 

Cheat’s rough-puff pastry 

Makes about 400g 

Rough puff pastry is super easy to make because the idea is to not blend everything together into a smooth pastry, hence the name “rough”. 

Sift together 3 ½ – 4 cups (525–600g) flour and 1 tsp (5ml) salt in a large bowl. Slice 450g cold butter into 1 cm cubes. (Keep butter ice-cold until using.) Add butter and 2 Tbsp (30ml) lemon juice to the flour. Use a knife to “cut” the ingredients together until a chunky mixture forms. This creates pockets of butter in between the flour. Add ½ cup (125ml) ice water and use your hands to work the mixture together, adding up to ½ cup more ice water until a dough forms, taking care to not overwork – you still want the pockets of butter to stay intact. Once formed, roll dough into a long rectangle. Bring the one short-end up to the middle of the rectangle, and the other short-end over the first to create a parcel. Wrap the pastry in clingfilm and rest for at least 30 minutes before rolling out to use for savoury tarts, cheese straws or pies.  

Why it works

The tiny butter pockets are encapsulated by flour. Once it hits the oven, it melts and creates steam that causes your pastry to rise – giving it a crispy texture.

Styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons  

The post Making rough pastry from scratch  appeared first on MyKitchen.