As the seasons change and the air turns crisp, our palates naturally crave foods that are both comforting and sophisticated. Enter the Camembert & Persimmon Phyllo Pie—a stunning creation that is as beautiful as it is delicious. This pie is a harmonious symphony of textures and flavors: the rich, creamy, and earthy notes of melted Camembert cheese are perfectly balanced by the sweet, honeyed, and subtly spiced flavor of ripe persimmons. All of this is encased in a shatteringly crisp, golden-brown phyllo pastry that shatters with every bite. It’s a show-stopping centerpiece for a holiday appetizer, an elegant addition to a brunch spread, or the answer to a luxurious weeknight dinner. It defies category, blending the best of a cheese course, a fruit tart, and a savory pastry into one unforgettable dish.
Tips for Successful Cooking
Mastering this pie is easy with a few key tips. Attention to detail will yield a spectacular result.
- Phyllo Pastry Protocol: Phyllo dough is the most delicate component. Keep it covered with a damp (not wet) kitchen towel at all times while you work to prevent it from drying out and becoming brittle. Work quickly but gently.
- The Butter Brush: Don’t be shy with the melted butter. Thoroughly brushing between each layer is non-negotiable. This is what creates the pastry’s signature flaky, separate, and golden layers.
- Choosing Your Camembert: Use a ripe Camembert that feels soft to the touch but is not oozing or ammoniac. A cheese that is too young won’t melt as luxuriously, while one that is overripe can be overpowering.
- Persimmon Perfection: For this recipe, you must use Fuyu persimmons. They are squat and tomato-shaped and can be eaten while firm. The alternative, Hachiya persimmons, are acorn-shaped and are mouth-puckeringly astringent unless they are ripened to a jelly-like consistency, which is unsuitable for slicing here.
- Balancing the Flavors: A drizzle of honey and a sprinkle of thyme after baking elevates the pie from great to extraordinary. The honey enhances the persimmon’s natural sweetness, and the thyme adds an aromatic, savory backbone that ties everything together.
Frequently Asked Questions (FAQ)
Q: Can I make this pie ahead of time?
A: You can assemble the pie up to 2 hours in advance, keep it covered in the refrigerator, and then bake it just before serving. I do not recommend baking it too far ahead, as the phyllo pastry is best enjoyed fresh from the oven.
Q: What can I use instead of Camembert?
A: Brie is the closest substitute and will work beautifully. For a stronger flavor, a mild, creamy blue cheese like Gorgonzola Dolce would also be fantastic.
Q: My phyllo dough tore while I was handling it. Is it ruined?
A: Not at all! The beauty of using multiple layers is that a few small tears are completely hidden. Just patch it as best you can and continue layering. Once baked, no one will ever know.
Q: How do I know when the pie is done baking?
A: The pie is ready when the phyllo pastry is a deep, golden brown all over and the cheese is visibly melted and bubbly around the edges.
Q: Can I add any other ingredients?
A: Absolutely! Thinly sliced pear, a handful of toasted walnuts or pecans, or a few slices of prosciutto would be wonderful additions scattered over the cheese before adding the persimmons.
The Recipe: Camembert & Persimmon Phyllo Pie
This elegant yet simple pie yields a perfect blend of sweet, savory, creamy, and crunchy.
Yields: 4-6 servings as a main, 8-10 as an appetizer
Prep time: 15 minutes
Cook time: 20-25 minutes
Ingredients
- 1 package (about 8-10 sheets) of phyllo pastry, thawed
- 6 tablespoons unsalted butter, melted
- 1 wheel (approx. 8 oz / 250g) of Camembert cheese
- 1-2 ripe Fuyu persimmons, thinly sliced
- 1 tablespoon fresh thyme leaves, plus extra for garnish
- 2 tablespoons honey, for drizzling
- Salt and freshly cracked black pepper, to taste
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Build the Phyllo Base: Place one sheet of phyllo dough on the prepared baking sheet. Brush it lightly and evenly with melted butter. Place another sheet directly on top and repeat the butter-brushing process. Continue until you have used 4-5 sheets, creating a solid base layer.
- Assemble the Fillings: Remove the Camembert from its wooden box and any wrapping. Using a sharp knife, carefully slice the top rind off the cheese and discard it. Place the whole wheel of cheese, cut-side up, in the center of the phyllo base.
- Arrange the Persimmons: Arrange the thin slices of persimmon around and on top of the Camembert wheel, slightly overlapping them in a decorative pattern.
- Create the Top Layers: Carefully drape 2-3 more sheets of buttered phyllo over the top of the cheese and persimmons, one at a time, gently crumpling them to create beautiful, rustic folds and textures. Don’t worry about perfection—the more folds, the more texture! Brush the very top layer generously with the remaining melted butter.
- Bake to Perfection: Bake for 20-25 minutes, or until the phyllo pastry is puffed and a deep, golden brown.
- Garnish and Serve: Remove the pie from the oven and immediately drizzle with honey. Sprinkle with fresh thyme leaves and a generous crack of black pepper. Allow it to rest for 2-3 minutes before slicing and serving warm.
Conclusion
The Camembert & Persimmon Phyllo Pie is more than just a recipe; it is an experience. It challenges the conventional and delights the senses, proving that the most memorable dishes often arise from the most unexpected pairings. The creamy, savory cheese, the jewel-like sweet fruit, and the ethereal crunch of the pastry create a dish that feels simultaneously rustic and refined. So, gather your ingredients, embrace the delicate layers of phyllo, and prepare to present a pie that will not only fill the room with an incredible aroma but will also leave a lasting impression of culinary artistry on everyone fortunate enough to taste it.
