Method

• 1.
  Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper and place a round, ovenproof ramekin that will fit the cheese in the centre of the prepared tray.
• 2.
  Place the cheese in the ramekin. (If your cheese came in a circular wooden box, you can use this instead).
• 3.
  On a lightly floured workbench, roll out pastry until 2-3mm thick. Spread half the pastry sheet with 1 tbs maple syrup, then sprinkle the thyme and half the pecans over the maple syrup. Season with salt flakes and fold over the remaining pastry half to cover the filling. Press down lightly so the pastry adheres.
• 4.
  Cut folded pastry into 2cm strips. Loosely twist the pastry strips, then wrap each strip around the ramekin in a nest formation. Be sure not to twist the pastry too tightly, so it can still puff up.
• 5.
  Using a small knife, mark the top of the cheese in a crosshatch pattern. Drizzle with a little remaining maple syrup. Lightly brush the pastry with egg and season. Bake for 25-28 minutes, until the pastry is golden brown and the cheese is bubbling.
• 6.
  Using the baking paper, slide pastry and cheese onto a serving board. Sprinkle with remaining pecans and extra thyme
• 7.
  Just before serving, drizzle with remaining maple syrup, then serve in the centre of the table, and let guests dip pastry twists into the gooey baked cheese.