Slutty Sunday: Cheesy Bread Baby

I just made the most devilish and delicious Sunday treat. A molten, melting cheesy bread baby.

For the most part, I cook quite clean. Farm fresh fruits and veggies. Whole ingredients, lean proteins. But every once in a while I love to whip out a naughty recipe, just to remind B that yes, my cooking can be super slutty from time to time. And good lord, today was one of those naughty days.

I found this recipe at The Londoner, in a blog post titled Sweet Baby Cheesus. And oh my cheesus, blasphemy is completely warranted. The recipe calls for three ingredients – camembert, croissant dough, and apricot jam. I kicked things up a notch and adapted her recipe, making my own compote. However, the flaky croissant and the molten, melting cheese (arguably the most important bits) have stayed the same

So to get started, you’ll need a little wheel of camembert and one of those pop-cans of pre-made croissants. Mine had 6 in it and this was just enough.You can use jam, or go my route and make a fresh fruit compote. I used a cup of cranberries (the fresh ones I bought yesterday at the farmer’s market), and an orange and 2 tablespoons of brown sugar to stir up a quick jam. Pop your cranberries in a small saucepan with the rind and juice from your orange. Add in two tablespoons of brown sugar. You could use white sugar or even honey. Just a bit of sweet to cut the tart berries.  Put the saucepan on a medium heat and stir your berries every now and again. Your cranberries will pop open and melt into a gooey, rich jam. Cook for about ten minutes, or until your jam is thick and sweet.Pop open your can of rolls, and without detaching any, lay them out across a baking tray. I lined my baking tray with brown paper. Smear on a layer of the cranberry compote in the middle.And then put your camembert smack on top.
Pile the rest of your cranberry jam on top of the cheese. And then swaddle her up!Start by folding one end of the dough over the cheese, and then wrap the remaining dough around the outside, covering the whole wheel. Repeat with the other side, until you have a little snug cheesy-bread bundle. I decorated mine with some cranberries before popping her in the oven.  She’ll need to cook for 10-15 minutes, or until the bread is golden brown. In the meantime, prep the fruit you want to dunk in your camembert. I went for grapes, cranberries, apples, and dates. For a savory twist, you could do veggies and go for cauliflower, broccoli, carrots, etc.
When you can smell the sweet scent of those flaky, fresh, warm rolls drifting through the kitchen, you know she’s ready to come out of the oven!Carefully remove your cheesy-bread baby from the oven, and prepare yourself for the most epic feast ever. If you’re fancy, you can put her on a plate.
Now, dig in!
You will discover the most buttery, sweet, tart, savory, cheesy – everything! – little treat you have ever tasted.To quote The Londoner, oh my sweet baby cheesus.  
Dip, dunk, and swirl until you can’t no more. And please excuse B’s dirty man hands. He washed and scrubbed but called it quits at my OK, as everyone knows that cheese is the best when it’s the meltiest!