I did adapt the recipe to my own tastes/cupboard stores. I used redcurrant jelly as opposed to apricot jam, merely because I had some in the fridge. I also sliced the top off my camembert and stuck some rosemary in before plonking the top back on. But the long and short is that you unroll the croissant pastry pack, take off a triangle from each end, then spread the remaining long piece with jam/jelly, and wrap up a camembert. A delightful pastry present. Then bake for 10-15 mins!
I also went a bit eighties style, and dipped bread into the cheese, and then double dipped it into a bowl of nuts and dried fruit. Oddly tasty!
I cannot recommend you try this dish enough/check out other recipes from The Londoner. At your own risk of course!