Make these cranberry and camembert pithiviers, then check out our mushroom pithiviers and butternut squash pithivier plus more vegetarian entertaining ideas. Got more cranberries to use up? Try our recipe for homemade cranberry sauce or try a boozy option with our cranberry and port sauce.


  • 500g block puff pastry
  • for dusting plain flour
  • 1 camembert, (about 250g)
  • 1 egg, beaten


  • 200g frozen cranberries
  • 1 onion, grated
  • 1 Granny Smith apple, grated
  • 50g dried cranberries, chopped
  • 100g soft brown sugar
  • 100ml white wine vinegar
  • ½ tsp sea salt


  • STEP 1

    Put all of the chutney ingredients into a pan with 50ml of water and simmer gently for 30 minutes until thick. Cool completely.

  • STEP 2

    Cut the puff pastry block into two pieces. Roll one out on a lightly floured worksurface until it forms a rough 22cm circle. Use a plate to cut out a circle, ensuring it is about 3cm bigger than the camembert. Put onto a baking tray lined with baking paper and spread with 2 tbsp of chutney in a circle roughly the same size as the camembert. Put the cheese on top of the chutney and put in the fridge.

  • STEP 3

    Roll the other piece of pastry into a round on a lightly floured worksurface to a circle 5cm bigger than the first circle. Take the pastry and cheese out of the fridge and spread 2 tbsp of chutney over the top of the cheese. Lay the second piece of pastry over the top, gently mould round the cheese and cut to the same size as the bottom. Use a fork to crimp the edge and seal the camembert in. Chill for 30 minutes.

  • STEP 4

    Use a small knife to make a 5mm hole on the top of the pastry, then use the back of the knife to make curved score marks from the hole at the top down to the border edge (you don’t want to go through the pastry, just score it). Brush liberally with beaten egg, then chill for 15 minutes. Heat the oven to 200C/fan 180C/gas 6 then bake for 25-30 minutes until puffed and golden.

  • STEP 5

    Cool slightly before cutting into wedges.


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