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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!
Table of Contents
Why you will love this 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 a handful of ingredients, some of which you may already have to hand.
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 flavour. When ripened, it has a beautifully soft texture. Once baked, it becomes even more gooey.
Cranberry sauce – you can use homemade or shop bought.
Ready-rolled puff pastry – I always keep a packet of ready-rolled pastry in the freezer. I like the rolled sheets, as I say, but you could also buy the pre-made blocks and roll it yourself.
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 – you can make this en croute all year round with different chutneys and savoury jams. Sweet chilli jam, fig jam or tomato chutney are both super tasty.
Herbs – I use classic thyme, but finely chopped fresh rosemary is great too.
Crudités – 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 and radishes are delicious too.
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
Yes! You can prepare this Camembert en Croute the day before up until the first egg wash. Then just cover and chill in the fridge overnight. Bake as instructed 25 minutes before you wish to serve.
Absolutely. I make this recipe with a fair few different cheeses and they are all delicious. As long as they are soft and round, it should work. Pié d’Angloys and Brie are both really good alternatives. Époisses is another option that tastes incredible and feels very special.
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!
Christmas Recipes
Nut Roast Wellington
Smoked Salmon Recipes
Smoked Salmon Pâté with Dill and Lemon
Side Dishes
Sticky Red Cabbage
Christmas Recipes
Christmas Wreath Pavlova
If you tried this Whole Baked Camembert or any other recipe on the site, please do leave a comment and let us know how it went!
Camembert en Croute (Whole Baked Camembert in Puff Pastry)
Ingredients
For the Camembert en Croute:
- 1 x 250g Camembert
- 2 tbsp good-quality cranberry sauce
- ½ tbsp freshly plucked thyme leaves
- 320 g all-butter ready-rolled puff pastry
- Plain flour, for dusting
- 1 large egg, lightly beaten with 1 tbsp milk
- Flaky sea salt
To serve:
- Freshly plucked thyme
- Warm crusty bread or toast
- Cranberry sauce
Instructions
- Preheat the oven to 220C/200C Fan/430F. Line a large baking sheet with non-stick baking paper.
- 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).
- 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.
- 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.
- 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.
- 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.
- Place onto a flat plate and serve sprinkled with freshly plucked thyme, alongside warm crusty bread and extra cranberry sauce. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for a birthday lunch and everyone loved it! I used vegan Camembert instead and it tasted amazing. Looking forward to making it again already!
Honesty -hands one of the best recipes I have ever baked – a real party piece
This is killer! Wish I could post a pic- it’s beautiful!!. Easy to make and makes quite a statement.