Camembert Snowflake


camembert 19/01/2018

I’m a tiny bit obsessed with cheese at the moment. That’s a lie, I’m always obsessed but here is a particularly gooey, overloaded offering containing caramelised onions, bacon, herbs and buttery pastry dunked into melting luxurious cheese.

Serves 4


  • 1 baking camembert
  • 2 sheets of puff pastry
  • 3 tbsp caramelised onion chutney
  • 75g crispy smoked bacon bits
  • 1 egg whisked
  • Honey
  • Rosemary leaves


  1. Preheat oven to 180C. Line a baking sheet with greaseproof paper.
  2. Roll out pastry on a lightly floured surface. Place a large mixing bowl on top of the pastry sheet. Cut around the bowl to form a circle (around 9-10 inch diameter).
  3. Repeat step 2 with the second sheet of pastry.
  4. Place one circle of pastry on the prepared baking sheet. Spread caramelised onion chutney over the pastry, leaving the middle centre clear. Sprinkle bacon bits over the chutney and then cover with the second circle of pastry.
  5. Place the camembert cheese in the centre of the circle of pastry and then cut around to form a circle. Discard the cut pastry and lay the cheese in the open centre.
  6. Cut the circle of pastry into 16 equal segments. You can do this by cutting the circle first into 4 equal segments. Then, cut each segment in half and then in half once more, ending with 16 segments in total.
  7. Lift one segment, twist once to the right and place it down. Then lift the segment next to it and twist once to the left and place it down. Keep going around, alternating the direction of the twist. Finally, bring up edges of two segments with opposite twist and press together.
  8. Brush the pastry with egg wash. Make 3-4 slits on top of the cheese and then drizzle cheese with a little honey. Sprinkle rosemary leaves over the cheese and pastry. Bake in the preheated oven for 30-35 minutes.
  9. Rip off the pastry branches and dunk them in the gooey cheese. Repeat. Repeat. Repeat.

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