Ingredients checklist
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Baked Canarejal Cheese With Iberico Ham & Manchego Twists

40 minutes
1 hour 10 minutes

The most gorgeous baked Canarejal Cheese with Ibérico ham and Manchego cheese twists which I made using the fabulous @brindisaspanishfoods ingredients… tear off a strip and scoop up the gooey insides… just so divine! 

This is a recipe I developed specifically using Brindisa Spanish Foods ingredients but it is such a versatile one.  You can substitute the Canarejal cheese with Brie or Camembert, change up the tomato pepper sauce and use any ham or honey you like, go wild and put your own touch on this stunning party centrepiece!

  1. Preheat oven to 200℃
  2. Roll out both sheets of puff pastry to 0.5cm, cut out an equal size circle from each sheet
  3. Line a tray with baking paper, place one circle of pastry on top
  4. Put the Canarejal cheese in the middle with a cooking ring over the top to stop it from leaking out
  5. Brush the rest of the pastry with Fritada Pepper & Tomato Sauce 
  6. Sprinkle the Manchego over the top
  7. Starting at the top of the Canarejal cheese, lay strips of ham from the edge to the outside of the pastry in a full circle
  8. Leave a little ham hanging over the edge of the pastry
  9. Cut a hole in the middle of your second piece of pastry, the same size as the cheese
  10. Carefully put the pastry on top then press the edge of the cheese to seal it well
  11. Gently cut in-between all the ham strips so that you have lots of strips going from the middle to the edge of the circle
  12. Twist each one around a few times and lay it back on the tray
  13. Using a small sharp knife make incisions on the top of the Canarejal, stick garlic slices into the slits
  14. Brush the pastry with the beaten egg, add a drizzle of honey on the cheese and a twist of cracked black pepper all over
  15. Bake 25-30 minutes until cooked through and golden
  16. Serve immediately while the cheese is still melty and gooey!