Camembert en Croute (Whole Baked Camembert in Puff Pastry)

Camembert Pie or Camembert en Croute? Whatever you call it, if you like whole baked Camembert, you will love it! Imagine molten, gooey Camembert, with a hidden layer of tart cranberry sauce, encased in buttery, flaky puff pastry. It is the perfect festive centrepiece. Simply serve warm from the oven with crusty bread ready for everyone to dive in!

One of the (many) things I love about this Camembert en Croute is how simple it is to make. It is hard to believe something that looks so impressive, and tastes so delicious, is so easy. Essentially, it is whole baked Camembert in puff pastry… made a bit more special. Think creamy, gooey French soft cheese and fruity cranberry sauce. Trust me, it is too good to resist. Just ask anyone who has tried my Brie and Cranberry Filo Parcels! 

I often make this Camembert en Croute for Christmas parties. Whether that be as part of a party food buffet or as a sharing starter. It saves me so much stress as I can prepare ahead and avoid last minute panics. However, it is also ideal for a quick and easy lunch or simple supper over the festive season. It really is one of those meals you can enjoy pretty much any time of day! Although I have yet to have it for breakfast. Never say never… 

Why you will love this Camembert en Croute recipe:

• It is simple and easy but still looks impressive. Ideal for a festive centrepiece.
• It can be prepped ahead. Perfect for fuss-free entertaining - especially during the busy Christmas season.
• It is full of delicious festive flavours. Imagine creamy Camembert, tart cranberry sauce, aromatic thyme and buttery, flaky puff pastry. 
• It uses budget-friendly, accessible ingredients.

You will need the following ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Camembert - this is a soft ripened cheese from Normandy, France. It has a creamy texture and buttery, slightly mushroomy, flavour. When ripened, it has a beautifully soft texture. Once baked (like in a Camembert en Croute) it becomes even more gooey.

Cranberry sauce - you can use homemade or shop bought. The tart, fruity flavour pairs perfectly with creamy Camembert.

Thyme - a few sprigs of freshly plucked thyme add an aromatic herby flavour to this Camembert en Croute.

Ready-rolled puff pastry - I always keep a packet of ready-rolled pastry in the freezer. It is such a time-saving hack. Try to use an all-butter version if you can.

Plain flour - also known as ‘all-purpose flour’. This will help prevent the pastry from sticking to your hands.

Egg - I always use free-range eggs. I also recommend using large eggs stamped with the British Lion mark.

Milk - opt for full-fat milk for the best results. Combining milk and egg in the glaze gives a glossy finish and flaky, buttery texture.

Flaky sea salt - this helps bring out the flavours in this Camembert en Croute. I recommend Maldon Salt Flakes. Their chilli or garlic flavours are both delicious here too.

Warm crusty bread - slices of warm bread or toast are perfect for mopping up the melted cheese.

Substitutions and Variations:

• Cheese - you can use lots of different cheeses in this en croute. They just need to be soft and round. Pié d'Angloys or Brie are both delicious alternatives. Époisses is another option that tastes incredible.
• Cranberry sauce - Camembert and cranberry is a classic flavour combination. Particularly at Christmas. However, you can make this en croute all year round with different chutneys and savoury jams. Sweet chilli jam or tomato chutney are both super tasty. Fig jam is another favourite in my house.
• Herbs - I use classic thyme but lemon thyme is also delicious. Alternatively, use finely chopped fresh rosemary.
• Crudités - A.K.A ‘vegetable sticks’. These are great to serve alongside this Camembert en Croute ready to dunk into the molten cheese. I mix it up with carrot and/or celery sticks. Sliced bell peppers are delicious too. You can also serve with peppery radishes.
• Bread - you can use all sorts of bread. Warm baguettes, toasted sourdough, a classic white loaf… the choice is up to you!

Here's how to make a delicious Camembert en Croute:

Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

ONE: Preheat the oven to 220 C/200C Fan. Line a large baking sheet with non-stick baking paper. Using a sharp knife, slice the camembert in half horizontally.

TWO: Add the cranberry sauce to the centre of the bottom half, then place the other half back on top (like a sandwich).

THREE: Unroll the pastry and place onto the prepared baking sheet. Slice in half. Place the cranberry-filled Camembert in the centre of one half. Carefully drape the other half on top.

FOUR: Lightly flour your hands then carefully use to mould the pastry around the Camembert. Trim the edges and shape into a border around the Camembert. It is helpful to use a round cake tin as a guide. Crimp the edges with your fingers.

FIVE: Score the top of the pastry with the tip of a sharp knife. Brush generously with the egg-milk mixture to glaze. Chill in the fridge for 30 minutes to firm up.

SIX: Add a second layer of the egg-milk wash, then sprinkle with flaky sea salt. Bake for about 20-25 minutes - or until the pastry is puffed up and golden and the filling is gloriously golden and oozy.

Cooking Tips:

• Sealing the en croute: I like to crimp the edges of my en croute with my fingers. However, you could also use a fork to seal. It will give a striped pattern instead.
• Decorating the en croute: you can get creative and use excess pastry to decorate the en croute. Sometimes I cut out festive shapes like stars. 
• Chilling time: don’t be tempted to skip the 30 minute chill. The pastry needs to go into the oven fridge-cold or else you won’t get that delicious flaky texture.
• Baking time: it can be tricky to know how long to cook Camembert in puff pastry. It should take between 20-25 minutes. Remember, a riper Camembert will cook faster than a less-ripe one.

Frequently Asked Questions

Other recipes you might enjoy:

This Brie Crescent Wreath is a great one to try as well as my Brie and Cranberry Filo Parcels. You have to try my Honey and Mustard Sausage Rolls or Brie Puff Pastry Bites. Otherwise these sticky hoisin sausages or smashed potatoes with creme fraiche are easy! If you need another pastry centrepiece, try my Nut Roast Wellington.

Made this recipe and loved it?

I would love love LOVE if you could leave a review in the comments…  I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!

Camembert en Croute (Whole Baked Camembert in Puff Pastry)

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This delicious Camembert en Croute is the dream festive centrepiece. Imagine molten and gooey Camembert, with a hidden layer of tart cranberry sauce, encased in buttery, flaky puff pastry. Who could possibly resist?

• Author: Margie
• Prep Time: 15 min (plus 30 min chill time)
• Cook Time: 25 minutes
• Total Time: 65 minutes
• Yield: Serves 4 - 6 1x
• Category: Dessert
• Method: Baking
• Cuisine: Global
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Camembert en Croute:

• 1 x 250g Camembert
• 2 tbsp good-quality cranberry sauce
• ½ tbsp freshly plucked thyme leaves
• 320g all-butter ready-rolled puff pastry 
• Plain flour, for dusting
• 1 large egg, lightly beaten with 1 tablespoon milk 
• Flaky sea salt

To serve:

• Freshly plucked thyme
• Warm crusty bread or toast
• Cranberry sauce

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Instructions

1. Preheat the oven to 220C/200C Fan/430F. Line a large baking sheet with non-stick baking paper.
2. Using a sharp knife, slice the camembert in half horizontally (like you would a Victoria Sandwich Cake). Add the cranberry sauce to the centre of the bottom half, then place the other half back on top (like a sandwich).
3. Unroll the pastry and place onto the prepared baking sheet. Slice in half. Place the cranberry-filled Camembert in the centre of one half. Carefully drape the other half on top.
4. Lightly flour your hands then carefully use to mould the pastry around the Camembert. Trim the edges and shape into a border around the Camembert. It is helpful to use a round cake tin as a guide. Crimp the edges with your fingers. 
5. Score the top of the pastry with the tip of a sharp knife. Brush generously with the egg-milk mixture to glaze. Chill in the fridge for 30 minutes to firm up.
6. Add a second layer of the egg-milk wash, then sprinkle with flaky sea salt. Bake for about 20-25 minutes - or until the pastry is puffed up and golden and the filling is gloriously golden and oozy.
7. Place onto a flat plate and serve sprinkled with freshly plucked thyme, alongside warm crusty bread and extra cranberry sauce. Enjoy!

Notes

• Decorate: you can use any puff pastry offcuts to decorate the en croute. If making at Christmas, festive stars and Christmas trees are great fun.
• Chill: don’t be tempted to skip the chilling time. It is important that the pastry goes into the oven fridge-cold or else you won’t get that delicious flaky texture.
• Make ahead: you can prepare this Whole Baked Camembert in Puff Pastry the day before up until the first egg glaze. Then cover and chill in the fridge overnight. Bake as instructed 25 minutes before you wish to serve.