As Featured on channel 4's Sunday Brunch
Autumn calls for comforting, indulgent flavours, and this baked Camembert pumpkin delivers in every way! Combining the creamy richness of Camembert with the sweet and spicy kick of chilli jam, this dish is wrapped in golden puff pastry and shaped like a pumpkin—perfect for any autumn celebration. Whether you’re hosting a dinner party or simply treating yourself to some seasonal comfort food, this recipe will make an eye-catching and flavour-packed centrepiece.
15
45
6 people
Starter / Main
United Kingdom
Ingredients
- 1 whole Camembert or Tunworth cheese (about 250g)
- 100g chilli jam
- 30g pecans, chopped
- 5g fresh sage, chopped
- 5g fresh thyme, chopped
- 5g fresh rosemary, chopped
- 1 sheet of puff pastry (about 250g)
- Kitchen string (for shaping)
- 1 egg, beaten (for egg wash)
- 1 bag of traditional yeast
Directions
Step 1
Prepare the Cheese:
- Preheat your oven to 200°C (180°C fan).
- Slice the top off the Camembert and spread half of the chilli jam over the exposed cheese. Sprinkle the chopped pecans, sage, thyme, and rosemary on top. Drizzle the remaining chilli jam for an extra layer of flavour.
Step 2
Wrap in Puff Pastry:
- Roll out the puff pastry on a lightly floured surface. Place the cheese in the centre, then fold the pastry around it, ensuring it’s fully wrapped. Pinch the edges to seal it. To create the pumpkin effect, tie kitchen string around the pastry to form a pumpkin shape.
Step 3
Egg Wash:
- Brush the entire wrapped cheese with the beaten egg for a beautiful golden finish.
Step 4
Bake:
- Place the pastry-wrapped cheese on a baking tray and bake for about 15 minutes, or until the pastry is crisp and golden brown.
Step 5
-
Serve:
- Remove the string carefully to reveal the pumpkin shape, and place a sage leaf on top for a final touch. Serve the baked Camembert warm with crusty bread or crackers. Enjoy the gooey, cheesy goodness!
