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Baked Camembert Pithivier

4 Serves

Beginner

Prep/Cook 60 Mins

bake

Baked Camembert Pithivier

recipe by
claire wood // carÈme pastry

This simple, yet drool-worthy recipe is the perfect dish for whipping up when unexpected guests arrive. Ooey, gooey Barossa Valley 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.

>> Baked Camembert Pithivier

Ingredients

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

Method

  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.

Claire Wood

Carème Pastry