Shamrock ’n’ Rolls and Baked Camembert Recipe

How to make Shamrock ’n’ Rolls and Baked Camembert

Method

1.  Cut two 2cm strips of pastry, place one on top of the other, then cut into 5 short stacks – these will be the stems. Put them back in the freezer.
2. Spread a thin layer of pesto over one side of the remaining pastry sheets, then sprinkle with parmesan cheese.
3. Roll the pastry into a log and place it in the freezer to firm up.
4. Preheat the oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
5.  Cut each chilled log into scrolls, approximately 2cm thick. 
6. Arrange them on the baking tray, forming shamrock shapes, then attach a frozen pastry stem to each. Sprinkle more cheese on top if desired. 
7. Place the pastries in the preheated oven and bake for approximately 15 minutes, until golden brown and puffed.
8. Meanwhile, bake the camembert. Using a paring knife, carve out a shamrock shape on top of the camembert.
9. Bake the camembert for 15-20 minutes, until the cheese is softened and warm.
10. To make the herb oil, blanch the herbs and blend them with the oil until smooth.
11. Strain the herb oil through a fine sieve or cloth.
12. Remove the cheese from the oven and spoon some green oil into the shamrock cutout. Serve warm.
13. Store any remaining green oil in a jar.