Baked Camembert Pithivier

A collaboration with Carême Pastry

Prep: 10 min (plus 20 minute chill time) | Cook: 35 min | Serves: 4


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.


Preheat oven to 200.C.

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.

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.

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.

Remove from the oven and serve immediately with the salad and baguette.