There’s something undeniably magical about a pithivier. The golden, flaky pastry encasing a warm, oozy filling feels like an edible hug on a chilly day. For me, this Camembert and cranberry version always signals the start of the festive season.
I first made it for a family gathering, and let’s just say it didn’t last long enough to cool. This recipe transforms two humble ingredients—creamy Camembert and tangy cranberry sauce—into a dish that looks as stunning as it tastes.
Pair it with a vibrant Beetroot and Goat’s Cheese Terrine or some indulgent Red Lobster Crab Stuffed Mushrooms for a holiday spread that feels effortlessly elegant.
The best part? The contrast of flavors and textures. Buttery, crisp pastry meets melty cheese and sweet-tart cranberries, creating a harmony that feels indulgent yet balanced. It’s also surprisingly easy to assemble, with store-bought puff pastry doing most of the work.
Camembert and cranberry pithiviers have become a go-to for dinner parties, winter picnics, or even as a luxe lunch. Trust me, your guests will be asking for seconds—and the recipe.
What’s So Great About This Dish?
- It’s a Crowd-Pleaser: Everyone loves the classic pairing of cheese and cranberries, wrapped in pastry.
- Perfect for Winter: Warm, hearty, and festive, this dish fits right into holiday menus.
- Easy to Make: No complex techniques—store-bought puff pastry makes it weeknight-friendly.
- Customizable: Try swapping cranberry sauce for fig jam or adding a sprinkle of walnuts for extra texture.
- Looks Impressive: Its intricate pastry design makes it look straight out of a bakery.
Camembert and Cranberry Pithivier Recipe
Equipment
- Saucepan
- Rolling Pin
- Knife
- Plate
- Baking tray
- Baking Paper
- Fork
Ingredients
- 500 g block puff pastry
- for dusting plain flour
- 1 camembert about 250g
- 1 egg beaten
CHUTNEY
- 200 g frozen cranberries
- 1 onion grated
- 1 Granny Smith apple grated
- 50 g dried cranberries chopped
- 100 g soft brown sugar
- 100 ml white wine vinegar
- ½ tsp sea salt
Instructions
- Make the Chutney: Simmer chutney ingredients with 50ml water for 30 minutes until thick, then cool completely.
- Prepare the Base: Roll out half the puff pastry into a 22cm circle, place on a baking sheet, and spread with 2 tbsp chutney. Top with Camembert and refrigerate.
- Top Pastry: Roll out the remaining pastry into a circle 5cm larger than the base. Spread 2 tbsp chutney over the cheese, cover with the top pastry, and seal the edges with a fork. Chill for 30 minutes.
- Score the Pastry: Make a small 5mm hole on top, then score curved lines from the center outward. Brush with beaten egg and chill for 15 minutes.
- Bake: Preheat oven to 200°C/fan 180°C/gas 6. Bake for 25-30 minutes until golden and puffed.
- Cool and Serve: Let cool slightly, then slice into wedges and enjoy!
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