Recipes/SpecialsRecipesBaked Camembert Pithivier

Baked Camembert Pithivier

This simple, yet drool-worthy recipe is the perfect
dish for whipping up when unexpected guests
arrive. Ooey, gooey camembert
cheese is enveloped in flaky butter puff pastry to
create a beautiful French-inspired dish you can
serve with a simple salad and fresh baguette.

Serves: 4
Prep/Cook Time: 1 hour


• 1 (375g packet) Carême All Butter Puff Pastry, defrosted
• 200g Camembert
• 1 egg, beaten
• Side salad, to serve
• Fresh baguette, to serve.


1 – Preheat oven to 200°C fan-forced (220°C conventional).
2 – Unroll the pastry, place it onto a lightly dusted work
surface, then dust with flour. Cut the pastry into two circles,
one 17cm in diameter and one 21cm in diameter.
3 – Place the camembert onto the centre of the 17cm circle
and brush the pastry edges with beaten egg. Lay the large
pastry disc on top, then seal the edges by crimping well
with the tines of a fork (make sure you seal this very well or
the cheese will melt and ooze out of the edges!) and trim
off the excess. Brush the top of the pastry with more beaten
egg, then transfer to the fridge to chill for 20 minutes.
4 – Transfer to a lined baking sheet, then using the back of a
small paring knife, score the pastry in a pinwheel design.
Cook for 35 minutes until the pastry is golden and crisp.
5 – Remove from the oven and serve immediately with the
salad and baguette.

Original Recipe: Careme Pastry

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