Easy Baked Camembert in Puff Pastry (Honey & Herb Spiral)
, Updated Oct 09, 2025
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Gooey baked Camembert wrapped in golden flaky puff pastry with honey and fresh herbs. This easy appetizer is melty, elegant and ready in 30 minutes – perfect for parties or cozy nights in!
If there’s one thing guaranteed to make people gather around the table in record time, it’s melty cheese wrapped in pastry. This Baked Camembert Puff Pastry (a.k.a Camembert en Croûte) is the ultimate quick win for entertaining – gooey, golden and simple to make. Tear into the crisp, buttery pastry, dip into the gooey cheese and swooooon 🙂
It looks fancy, yet takes barely 10 minutes of hands-on prep. Perfect if you’re hosting a cozy night in, bringing a envy-inducing appetizer to a holiday gathering, or just need an excuse to eat cheese for dinner.
Here’s What You’ll Need
Ok let’s go through the list, shall we? You only need FIVE ingredients to make this awesome appetizer. OK, plus salt and a small drizzle of olive oil. But those don’t count, do they? 😉
- Camembert cheese – choose a ripe wheel (8 oz / 250g) for maximum gooeyness.
- Puff pastry sheet – fresh or thawed, ready-rolled.
- Honey – adds sweetness and shine; maple syrup also works beautifully.
- Fresh rosemary & thyme – for fragrance and color.
How to Make Baked Camembert In Puff Pastry
- Unroll one 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.
- Line a baking tray with parchment paper. Position the 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 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.
- Leave to cool slightly, seriously, the cheese will be volcanically hot and you will burn your mouth! Carefully transfer onto a platter, drizzle with a little extra honey and sprinkling of thyme before serving.
Leftovers and Storage
Any leftovers (if that’s even possible) can be wrapped in foil and refrigerated for up to 2 days. Reheat in a 350°F (180°C) air fryer or oven for 8-10 minutes or until warmed through – the pastry will crisp back up beautifully. Avoid microwaving as it willl it make the pastry soggy.
Recipe Variations
- Brie version: Swap the Camembert for Brie — same baking time, slightly milder flavor.
- Sweet & nutty: Add chopped walnuts or pecans before wrapping.
- Savory spin: Spread a spoonful of caramelized onions or fig jam under the cheese before baking.
- Mini bites: Cut the pastry into squares and make mini parcels for individual portions — perfect for parties!
Cheese lovers, this one’s for you! Whether it’s your holiday showstopper or a Friday night treat, this Baked Camembert in Puff Pastry recipe delivers every single time — golden, gooey, glorious. Please leave a comment and rating if you try this recipe, follow me on Pinterest for more easy recipes and don’t forget to tag me on @Instagram or TikTok so I can see your creations.
Easy Baked Camembert in Puff Pastry
Ingredients
- 2 sheets pre-rolled puff pastry
- runny honey as needed
- 2 tbsp fresh rosemary chopped very finely
- 2 tbsp fresh thyme leaves
- sea salt flakes to sprinkle
- 1 wheel mature Camembert cheese
- 1 small egg lightly beaten for egg wash
- 1 tbsp olive oil to drizzle
Instructions
- Preheat the oven to 400°F (200°C).
- 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.2 sheets pre-rolled puff pastry, runny honey, 2 tbsp fresh rosemary, sea salt flakes, 2 tbsp fresh thyme leaves
- 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 cheese lid (or similar size plate) 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.1 small egg
- 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.1 wheel mature Camembert cheese, 1 tbsp olive oil
- Bake for 25-30 minutes until the puff pastry is golden and cheese bubbling. If the pastry is coloring too much, cover with some foil and reduce the temperature to 350°F (180°C) 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.
Notes
- Brie version: Swap the Camembert for Brie — same baking time, slightly milder flavor.
- Sweet & nutty: Add chopped walnuts or pecans before wrapping.
- Savory spin: Spread a spoonful of caramelized onions, cranberry sauce or fig jam under the cheese before baking.
- Mini bites: Cut the pastry into squares and make mini parcels for individual portions — perfect for parties!
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Can’t wait to try it. Want to take it to concerts in the park which is right next to the jetty so that means it won’t be hot. Will that be okay?
Hi Bianca – the camembert needs to be hot in order to have that melty texture. So it won’t be quite the same eaten cold.
Hello, I just made this. It was so good, I was almost moved to tears, my partner said it was the best thing I have made. I used homemade puff pastry for it, and orange blossom honey. Thank you again for this incredible recipe. there are not enough stars for this one.
Awwww you are making me cry! Thank you for your wonderful comment 🙂