A handful of ingredients and 30 minutes of your time is all that is standing between you and this amazing puff pastry spiral with baked camembert, honey, rosemary and thyme. Perfect for sharing!
Post sponsored by Le Rustique
Let’s talk pure indulgence… Let’s talk melty camembert and salty-sweet puff pastry… I think I may have lost myself in this reverie, but let me tell you this puff pastry spiral with baked camembert, honey, rosemary and thyme may be the easiest recipe you will ever make.
The easiest and the most instagram-worthy, swoon-worthy, party-perfect and let’s not forget drool-worthy. I think I just used my year’s supply of hyphens right here. Forgive me!
Ok let’s go through the list, shall we? You will need only FIVE ingredients
- Le Rustique Camembert
- 2 sheets of pre-rolled puff pastry
- Honey
- Fresh herbs
- An egg (for egg wash)
OK, plus salt and a small drizzle of olive oil. But those don’t count, do they? 😉
Let’s start with Le Rustique camembert which frequently finds itself in my shopping basket, I am powerless to resist its deliciously creamy taste. I love adding a sneaky slice to a cracker for a snack or on top of risotto, but I think it is most irresistible baked.
Ideally you should use mature Le Rustique Camembert (mature= 20 days before use by date) for this recipe as it will be at peak flavour and creamy, soft, melting texture. Once baked, it’s distinctive taste is accentuated and it is ripe for dip, dip, dipping with the honeyed puff pastry. YUM.
You could make a puff pastry snowflake with the baked camembert in the middle if you prefer. But think these puff pastry twists, arranged as a spiral around the cheese, are equally pretty and a little less complicated. I am all for easy these days!
Baked camembert with honey, rosemary and thyme, step by step
Step 1. Unroll one pre-rolled sheet of puff pastry, leaving it on the paper it came wrapped in. Drizzle liberally with honey and sprinkle with chopped rosemary and thyme. Add some sea salt flakes and roll the pastry back into a log. Slice it lengthwise to expose the honeyed-herby layers. Repeat with a second roll of puff pastry.
Step 2. Line a baking tray with parchment paper. Position the Le Rustique Camembert lid in the middle. Twist the puff pastry pieces around the box, not too tightly as they will expand as they bake. Brush with egg wash and sprinkle with chopped herbs and salt.
Step 3. Take the box lid out and position the cheese its place. Score the top of the cheese and drizzle with a little honey and olive oil. Bake for 25-30 minutes until the puff pastry is golden and cheese bubbling.
Step 4. Leave to cool slightly, the cheese will be volcanically hot, and carefully transfer onto a platter. Drizzle with a little extra honey before serving.
Step 5. Tear the puff pastry and get dip, dip, dipping – make sure to share 🙂
Here’s some more easy puff pastry recipes to try
- Puff pastry snowflake with walnut pesto
- S’mores puff pastry tarts
- Vegetarian Caprese puff pastry parcels
- Easy vegetarian puff pastry tomato tarts with feta and ricotta
- Cheese and asparagus puff pastry tarts
- Easy Spiced Apple Turnovers
- Apple and marzipan tart with salted caramel
- 1 wheel mature Camembert cheese
- 2 sheets pre-rolled puff pastry
- runny honey as needed
- 2 tbsp fresh rosemary chopped very finely
- 2 tbsp fresh thyme chopped very finely
- 1 small egg lightly beaten for egg wash
- sea salt flakes to sprinkle
- 1 tbsp olive oil to drizzle
- Preheat the oven to 200°C (400°F).
Unroll one pre-rolled sheet of puff pastry, leaving it on the paper it came wrapped in. Drizzle liberally with honey and sprinkle with chopped rosemary and thyme. Sprinkle with sea salt flakes.
- Roll the pastry back into a log. Slice it lengthwise to expose the honeyed-herby layers. Repeat with a second roll of puff pastry and set aside.
- Line a baking tray with parchment paper. Position the Le Rustique Camembert lid in the middle. Twist the puff pastry pieces around the box, not too tightly as they will expand as they bake.
- Brush with egg wash and sprinkle with chopped herbs and salt.
- Take the box lid out and position the cheese its place.
- Score the top of the cheese and drizzle with a little honey and olive oil.
- Bake for 25-30 minutes until the puff pastry is golden and cheese bubbling. If the pastry is colouring too much, cover with some foil and reduce the temperature to 180°C (350°F) after 15 minutes.
Leave the baked camembert on the tray for 5 minutes (it will be too hot to eat, you have been warned). Drizzle with a little more honey if you like.
- Carefully transfer onto a platter, using the parchment paper. Serve immediately, tearing the puff pastry and dipping into the melty cheese.
You could replace the honey with onion chutney, cranberry sauce, or add bacon – this recipe is endlessly customisable!
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