Baked Camembert in Heritage Bakers Puff Pastry with Red Onion & Cranberry Jam

Photo by Simon Lambert

Prep time: 10 minutes

Cook time: 25–30 minutes

Skill: Easy

Serves: 4–6

Ingredients

• 2 sheets Heritage Bakers ready-rolled puff pastry 

• 1 whole Camembert (about 250 g)

• 1 Tbsp cranberry jam (optional, for inside)

• 1 sprig fresh thyme or rosemary (optional)

• 1 egg, lightly beaten (for brushing)

• Sea salt flakes and cracked black pepper

Cranberry and red onion jam

• 1 Tbsp olive oil

• 400 g (about 2 medium) red onions, sliced 5 mm thick

• 1 tsp fresh thyme or rosemary leaves

• Pinch sea salt and freshly cracked pepper

• 50 ml red wine or sherry vinegar

• 1 Tbsp sugar

• 1 Tbsp good honey

• 2 Tbsp cranberry sauce

To serve

• Cranberry & Red Onion Jam 

• Crusty bread or crackers

Method

1. Preheat the oven to 200 °C (fan 180 °C). Line a small baking tray with baking paper.

2. Lay one sheet of pastry on the tray and place the Camembert in the centre. Spread a spoon of cranberry jam on top and sprinkle with thyme leaves if using.

3. Lay the second pastry sheet over the top. Press around the cheese to seal and trim neatly, leaving a 1–2 cm border. Crimp or fold the edges to enclose the cheese completely.

4. Brush all over with egg wash and sprinkle with sea salt. Chill in the fridge for at least 30 minutes overnight.

5. While the camembert is chilling, make the jam.

Cranberry and red onion jam

1. Heat the oil in a medium saucepan over low–medium heat. Add the onions, herbs, salt and pepper. Cook gently for 10–15 minutes until the onions are soft and starting to caramelise.

2. Add the vinegar, sugar, honey and cranberry sauce. Stir well and simmer for another 10–15 minutes until glossy and thickened.

3. Taste and adjust seasoning — it should be tangy, sweet and savoury all at once.

4. Cool and store in a clean jar in the fridge for up to 2 weeks.

To bake the camembert

1. Bake: 25–30 minutes until puffed, golden and crisp. The cheese should feel soft in the centre when pressed lightly.

2. Rest and serve: Cool for 5 minutes before transferring to a board. Serve warm with Cranberry & Red Onion Jam and plenty of bread or crackers for dipping.
   

Tip: Prepare the wrapped cheese ahead of time and refrigerate. Brush with egg and bake when ready to serve — perfect for entertaining.

Recipe by Alison Lambert