📝 About This Recipe
This quintessential French masterpiece transforms a humble wheel of Camembert into a molten, golden treasure wrapped in buttery, flaky puff pastry. As the pastry shatters under the knife, it reveals a gooey, aromatic center infused with floral honey, fresh thyme, and the crunch of toasted walnuts. It is the ultimate centerpiece for any gathering, offering a sophisticated balance of savory, sweet, and earthy notes that define elegant comfort food.
🥗 Ingredients
The Core
- 1 wheel Camembert Cheese (approx. 250g, high quality and chilled)
- 1 sheet Puff Pastry (all-butter variety, thawed but cold)
The Infusion
- 2 tablespoons Honey (preferably wildflower or acacia)
- 3 sprigs Fresh Thyme (leaves stripped from the stems)
- 1/4 cup Walnuts (finely chopped)
- 1 tablespoon Dried Cranberries (finely chopped for a hint of acidity)
- 1 pinch Black Pepper (freshly cracked)
The Glaze & Finish
- 1 large Egg (beaten for egg wash)
- 1 teaspoon Water (to thin the egg wash)
- 1/2 teaspoon Flaky Sea Salt (for sprinkling on top)
- 1 sprig Rosemary (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
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2
Remove the Camembert from its packaging. Using a sharp knife, carefully slice off just the very top rind of the cheese to expose the creamy paste; this allows the flavors to penetrate the cheese.
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3
Drizzle one tablespoon of honey over the exposed cheese and sprinkle with half of the fresh thyme leaves and the cracked black pepper.
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4
On a lightly floured surface, roll out the cold puff pastry sheet into a square large enough to fully enclose the cheese wheel (approx. 10-12 inches).
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5
Place the chopped walnuts and dried cranberries in the center of the pastry, creating a small bed for the cheese to sit on.
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6
Place the Camembert, cut-side down, directly onto the nut and fruit mixture.
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7
Carefully fold the corners of the pastry up and over the cheese, pleating the dough as you go to create a snug, decorative bundle. Trim any excessive bulk of dough if necessary.
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8
Press the edges firmly to seal. Flip the entire parcel over so the smooth side is facing up and the pleated seams are on the bottom.
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9
Transfer the pastry-wrapped cheese to the prepared baking sheet.
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10
Whisk the egg and water together. Using a pastry brush, coat the entire surface and sides of the dough with the egg wash for a deep golden shine.
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11
Optional: Use the back of a knife to gently score a crosshatch pattern into the top of the pastry, being careful not to cut all the way through.
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12
Sprinkle the top with the remaining thyme leaves and a pinch of flaky sea salt.
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13
Bake for 25 to 30 minutes, or until the pastry is deeply browned and puffed. If the pastry browns too quickly, tent it loosely with foil.
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14
Remove from the oven and allow the dish to rest for at least 5-10 minutes. This is crucial as it allows the molten cheese to set slightly so it doesn't run out too quickly.
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15
Drizzle with the remaining tablespoon of honey and garnish with a fresh rosemary sprig before serving warm.
💡 Chef's Tips
Always keep your puff pastry as cold as possible; if it gets too soft, the layers won't rise properly. Choose a Camembert that is firm to the touch; an over-ripe, runny cheese will leak out of the pastry during baking. If you don't like walnuts, pecans or slivered almonds make excellent substitutes for that essential crunch. Don't skip the resting period! Cutting into it immediately will result in a cheese 'flood' rather than a controlled, gooey dip. For an extra layer of flavor, spread a thin layer of fig jam on the pastry before placing the cheese.
🍽️ Serving Suggestions
Serve with toasted baguette slices or artisanal sourdough crisps for the perfect crunch. Pair with crisp Granny Smith apple slices or fresh grapes to cut through the richness of the cheese. A glass of chilled Chardonnay or a dry Sparkling Cider complements the creamy texture beautifully. Add a side of cornichons or pickled red onions to provide a sharp, vinegary contrast to the fat. For a full spread, serve alongside a simple arugula salad dressed with a light lemon vinaigrette.