Equipment
Ingredients
Main Components
- 320 g puff pastry, ready-rolled
- 10 g all-purpose flour, dry
- 30 ml cranberry sauce
- 250 g camembert
- 1 egg, lightly beaten
- 4 thyme, fresh sprigs
Nutrition (per serving)
Method
Preheat the oven to 220°C (200°C Fan/428°F).
Line a large baking tray with baking paper.
Unroll the puff pastry onto a lightly floured surface and roll it out until the length and width increase by approximately 5mm.
Spread the cranberry sauce evenly over the bottom half of the pastry, leaving a 5mm border at the edges.
Fold the top half of the pastry over the sauce to create a long rectangle.
Cut the pastry into four equal smaller rectangles.
Using a sharp knife, cut four strips into each rectangle from the bottom edge up to 15mm from the fold.
Place the bottom half of the wooden camembert box in the center of the baking tray.
Wrap the pastry rectangles around the box with the folded side touching the box and the strips pointing outward like rays.
Twist each pastry strip twice to create a spiral pattern.
Press the end of each twist onto the tray using the tines of a fork to secure them.
Brush the beaten egg over the entire pastry surface and sprinkle with fresh thyme leaves.
Bake the pastry for 10 minutes at 220°C (428°F).
While the pastry bakes, score a crosshatch pattern into the top surface of the camembert wheel.
Remove the tray from the oven and place the scored camembert into the wooden box in the center of the pastry.
Return to the oven and bake for 15 minutes at 220°C (428°F).
Serve the parcel immediately while the cheese is hot.
Chef's Notes
- For an extra crispy pastry, ensure your puff pastry is very cold before working with it. This helps create distinct layers when baking.
- Don't overwork the puff pastry when rolling. Gentle handling is key to preserving its flaky texture.
- If you can't find cranberry sauce, a good quality onion chutney or fig jam would make excellent substitutes, offering a different but equally delicious sweet and savory profile.
- The scoring on the camembert helps it to melt more evenly and allows the flavors to meld with the pastry and cranberry sauce. Be sure to score deep enough to reach the creamy interior.
- For a more elegant presentation, you can lightly dust the baked pastry with a little powdered sugar before serving, which complements the sweetness of the cranberry sauce.
Storage
Refrigerator: 48 hours — Pastry will lose crispness over time.
Reheating: Reheat in oven at 180°C (350°F) until the cheese is soft.
