Ingredients. 

• 1 Dalewood Wineland Chef’s Camembert
• 3 Sheets phyllo pastry
• 80 g Dalewood Farm Butter
• 2 Firm pears, cored, peeled, and sliced
• 30 ml Honey
• Zest of 1 small lemon
• Fresh thyme
• Few basil leaves, lightly torn
• 40 g Toasted, lightly chopped walnuts

For serving (optional):

3 firm pears, cut into wedges and cored, drizzled with 15 ml olive oil and 15 ml castor sugar and baked in the oven for about 20 minutes until golden brown.

Method.

1. Preheat the oven to 180°C and line a baking tray with baking paper
2. Melt 20 g of the butter in a frying pan and add the pears. Drizzle over the honey and add the lemon zest and thyme. Panfry the pear slices until they are golden brown and softened. Cool and keep aside
3. Melt the rest of the butter and brush and stack the 3 phyllo pastry sheets
4. Place the Chef’s Camembert in the middle of the phyllo pastry, top with the pear slices, the walnuts and basil
5. Take the 4 points of the pastry and bring it together, gathering it gently around the cheese to make a phyllo parcel. Cut off any excess pastry and make sure the cheese, pears and nuts are wrapped securely in the pastry
6. Place the phyllo parcel on the prepared baking tray, brush with the leftover butter and bake in the oven for about 25 minutes until the pastry is golden brown and crisp
7. Serve warm accompanied with the roasted pears

(Serves 8 -10 people)