There's nothing better than a fun tray of appetizers. Whether hosting a party or just eating lunch. Baked Camembert in Sourdough Puff Pastry is a great option.

Appetizers are so much fun! Who doesn't love just eating a selection of finger foods? These are perfect if you're hosting a baby shower or wedding shower. They are even great for things like home church or family gatherings, because there's instant portion control.
I like to use my homemade Sourdough Puff Pastry to make these. If you aren't into sourdough (yet) then you can also do a Shortcut Puff Pastry that's just as tasty. You can also make Sausage Rolls using the pastry so that you have a full tray of options.
Key Ingredients
Puff Pastry - We are using one pound, and you can make homemade or grab a box at the store if that's more your speed.
Cheese - I like Camembert here because it has a good flavour that stands well on it's own.
Egg Wash - You could consider this optional, but I think it just makes them look really pretty.
How to Make Puff Pastry with Cheese
***See recipe card below for precise measurements and instructions.***
Step 1: Set puff pastry on a floured surface to rest.
Step 2: Roll out to ¼-inch thickness.
Step 3: Cut into 12 even squares.
Step 4: Roll each square to twice its size.
Step 5: Set each square in prepared muffin tin.
Step 6: Slice cheese to 12 equal chunks.
Step 7: Set cheese into each pastry square.
Step 8: Gently close without compressing it flat.
Step 9: Brush on an egg wash to all pastries.
Step 10: Bake until golden brown.
FAQs
While both soft cheese from France, they have some differences. Camembert has a stronger, earthier flavour and is a bit more melty. I love that strong taste when it is essentially the only ingredient here. You may feel free to substitute Brie if that is more to your taste.
Try serving with Blackberry Glaze for a fun sort of dip. You could also add sesame seeds to the top after the egg wash, before baking, for a little bit of crunch.
Soft cheeses like Brie and Camembert have a bit of a natural skin on them that forms as they age. This is totally edible! It isn't usually too thick, and is honestly where a lot of the flavour is. I promise that especially when melted in the pastry, you won't notice it.
Photos by Dante from Shire by the Sea
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Baked Camembert in Sourdough Puff Pastry
Ingredients
- 1 pound sourdough puff pastry thawed if frozen
- 400 grams Camembert cheese generally 1 large or 2 small wheels
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat oven to 350°F. Grease well or line a muffin tin with papers.
- Cut cheese into 12 equal portions and set aside.
- Defrost pastry dough if frozen, overnight in the fridge.
- Flour a cutting board and set the puff pastry on it to rest for 10-15 minutes.
- Roll out dough into a rectangle of approximately 9x14" and ¼-inch-thick.
- Cut into 12 roughly even squares.
- Using flour as needed, roll each dough square to about twice its size.
- Carefully place dough square into each muffin tin cavity, and place a cheese chunk in the center.
- Gently fold dough over the cheese, without squishing it down.
- Beat egg and water and brush over closed pastries.
- Place muffin pan in middle of oven and let bake until a golden brow on top, approximately 20-25 minutes.
- Take out and let cool for 5 minutes before serving.
Notes
- Refrigerate leftovers for up to 3 days and warm up in the oven when ready to eat.
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