Camembert and Cranberry Pithivier Recipe
The Camembert and Cranberry Pithivier is a flaky puff pastry masterpiece filled with creamy Camembert and tangy cranberry sauce. It’s an elegant yet easy dish, perfect for festive gatherings or cozy winter meals, offering a delightful balance of sweet, savory, and buttery flavors.
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Calories: 420kcal
Servings: 6
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!
Nutrition
Calories: 420kcal | Carbohydrates: 32g | Protein: 12g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 45mg | Sodium: 390mg | Potassium: 120mg | Fiber: 2g | Sugar: 8g | Vitamin A: 450IU | Vitamin C: 3mg | Calcium: 150mg | Iron: 2mg