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A sheet of puff pastry is spread with Branston Mediterranean Tomato Chutney, sprinkled with grated cheddar and rolled into a log. The log is cut into swirls and placed around a whole wheel of camembert to form a giant catherine wheel. The Wheel is placed in the oven and baked until the swirls are golden brown and the camembert is molten in the middle.

Serves: 4 / Prep time: 10 minutes / Cooking time: 30 minutes / Total time: 40 minutes


  • 1 x sheet of ready rolled puff pastry
  • 2-3 tbsp of Branston Tomato Chutney
  • 200g grated Cheddar
  • 1 egg
  • 1 wheel of Camembert


  1. Preheat the oven to 180c.
  2. Spread a sheet of puff pastry with Branston’s Tomato Chutney and sprinkle cheddar over the top.
  3. Roll the sheet from the bottom, upwards so that you are left with a long sausage. Slice this into swirls, roughly 2cm wide.
  4. Lay the swirls out around the wheel of Camembert, on a baking tray. Brush the edges of the pastry with egg wash and bake in the oven for 30 minutes, until puffed out and golden.
  5. Impress friends and family by adding these delicious swirls & baked camembert to your next cheese board.

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