Époisses de Bourgogne - hot fondue

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Époisses de Bourgogne - hot fondue
Époisses de Bourgogne - hot fondue
Servings:Serves 2
Calories per serving:827
Ready in:25 minutes
Prep. time:5 minutes
Cook time:20 minutes
Difficulty:Easy
Recipe author:Chef
First published:10th April 2015
Out of the oven and halved
Filo pastry gathered up
Filo pastry arranged to envelope the cheese
Garlic, brandy and black pepper added

This recipe is a glorious way to get your cheese 'fix'.

Normally I would wrap the cheese in tin-foil and pop it back in the carton. This prevents the cheese from running everywhere when hot but this time I thought it would be nice to wrap in filo pastry to serve the same purpose. It worked very well, much better than tin-foil as the melted cheese has to be scraped off the if it is not to be wasted. With the filo pastry, it can just be eaten as is!

Following the instructions on the filo pastry it got a little burnt unfortunately. In future I would bake at 190° C (375° F - gas 5) for 20 minutes but in the bottom half of the oven.


Ingredients

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Mise en place

  • Preheat the oven to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]

Method

  1. Spread the crushed garlic over the top of the cheese
  2. Stab the middle of the top of the cheese with a knife so the brandy can penetrate it
  3. Carefully pour 2 tablespoons of brandy into the middle of the cheese and add a grate of black pepper
  4. Arrange 5 or 6 sheets of filo pastry so they will envelope the cheese when gathered together
  5. Brush the pastry with the melted butter and gather the filo pastry up so it wraps the cheese
  6. Place in a lightly oiled baking tray and bake in the bottom half of the oven for 20 minutes

Serving suggestions

Serve with a selection of breads, pickles and vegetables to dip into the cheese.

See also

Graph your Body Mass Index

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