Camembert en Croute (Whole Baked Camembert in Puff Pastry)
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?
- 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
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 tbsp milk
- Flaky sea salt
To serve:
- Freshly plucked thyme
- Warm crusty bread or toast
- Cranberry sauce
Instructions
- Preheat the oven to 220 C/200 Fan. 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.
- the pastry onto a flat baking sheet lined with parchment. Cut into two even halves, measuring for accuracy if you like. Place the camembert on one half then drape the other half of the pastry over the camembert. Use lightly floured hands to mould the pastry around the camembert. Trim the edges and cut a round border of pastry around the camembert. You can use a round cake tin as a guide. Then 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
- 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.