1. Cut the pastry into a circle large enough to enclose the camembert (see picture below). Place camembert in the middle of the pastry, fold the pastry up over the cheese and crimp the edges to secure it.
2. With a sharp knife make small incisions in the top of the cheese. Peel and finely slice the garlic, and stud the camembert with the garlic and small sprigs of thyme. The garlic & thyme should be pushed into half it's depth.
3. Drizzle the cheese with the maple syrup (or honey), grind fresh black pepper over it, then brush the pastry with beaten egg.
4. Bake at 170°C for around 20 minutes or until the pastry is golden brown and the cheese is runny. Ready to serve!
Serving Suggestions
Makes a good starter to be shared or is great party food, can be served with toasted baguette, grissini breadsticks or anything else you fancy dipping into it! We have also done this with honey and it is stunning, our favourite honey is Manuka honey from New Zealand, but any honey good quality honey will be fine.