Baked camembert pithivier
- Published: 30 Apr 12
- Updated: 20 Sep 24
Try this scrumptious pithivier recipe made by wrapping camembert in puff pastry and baking.
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Serves 6
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Hands-on time 15 min, cook time 25 min, plus chilling
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Ingredients
- 375g puff pastry
- 250g ripe camembert
- A little beaten egg
- Green salad, to serve
- Crusty baguette to serve
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Method
- Preheat the oven to 220°C/fan200°C/gas 7. Halve a the pastry and roll out each piece into a disc about 3mm thick. Place the camembert in the centre of one, then brush the pastry edges with beaten egg. Lay the second pastry disc on top. Seal, crimp with a fork or your fingers, trim the excess, then brush with more beaten egg. Chill for 20 minutes.
- With a small, sharp knife, score the top of the pastry in a pinwheel design. Place on a baking sheet and cook for 25 minutes until golden and crisp. Remove and transfer to a lipped serving board.
- Eat straightaway with a green salad and crusty baguette.
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- Recipe from May 2012 Issue
Nutrition
Nutrition: per serving
- Calories
- 263kcals
- Fat
- 18.6g (10g saturated)
- Protein
- 12.2g
- Carbohydrates
- 12.6g (0.4g sugars)
- Fibre
- trace
- Salt
- 0.9g
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I love this recipe because I love cheese and this satiates every craving! Then add pastry and you’ve got a seriously good sharing starter that’s impressive too!
I love this receive because it combines my favourite cheese encased in delcious puff pastry. Yum
I love this recipe because I absolutely adore cheese, especially camembert. I saw the recipe and thought it was a brilliant idea to combine it with pastry after previously having them with breadcrumbs. This recipe topped that and it is most definitely a guilty pleasure.