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Berry Camembert Parcel

Berry Camembert Parcel

Just outside Barrydale, in the Tradouw Valley, Country Chef Beate Joubert gives authentic boerekos a Mediterranean twist. Try her Camembert Parcel with Berry Sauce recipe. It’s a festive treat that’s delicious to eat under the trees on a summer day with freshly baked ciabatta.

Berry Camembert Parcel

Try chef Beate Joubert's Camembert Parcel with Berry Sauce recipe. It's a festive treat that's delicious to eat under the trees on a summer day. Recipes Berry Camembert Parcel European Print This
Serves: 4-6
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 10cm Camembert round
  • 6 preserved green figs, thinly sliced (reserve the syrup)
  • ¼ cup roasted almond flakes
  • 4 sheets phyllo pastry
  • melted butter
  • Berry sauce
  • 1 cup mixed berries and strawberries
  • ¼ cup castor sugar
  • ¼ cup reserved fig syrup
  • (see above) or verjuice


  1. To prepare the cheese parcel, slice the Camembert in half horizontally. Place one half on a plate and arrange half of the fig slices and almonds on top, then cover it with the other half.
  2. Preheat the oven to 150 ºC.
  3. Cut three sheets of phyllo pastry into neat, large squares that will fit easily around the cheese stack. Brush each sheet with the melted butter. Layer the sheets on top of each other, then place the cheese stack in the centre of the layered sheets.
  4. Arrange the remaining figs and almonds on top of the stack and wrap the phyllo sheets around the ingredients to create a parcel. Scrunch the remaining sheet of phyllo and place it on top of the parcel. Brush with the melted butter. Bake on the middle shelf of the oven until the pastry is light brown and the cheese starts to melt.
  5. For the berry sauce, heat the mixed berries, castor sugar and fig syrup or verjuice in a saucepan, stirring until the berries are soft and the mixture becomes syrupy. As soon as you take the cheese parcel out of the oven, drizzle the berry sauce over it, and serve immediately.

Wine suggestion: Joubert-Tradauw Barrel-fermented Chardonnay 2013

Chef’s Tip:

  • You can omit the phyllo pastry and simply serve as an open stack, as pictured.

Now try chef Beate Joubert’s Little Karoo Venison Parcels and Terrine with Brinjal and Red Peppers.

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