camembert puff pastry twist wreath

This camembert puff pastry twist wreath has fast become a contemporary Christmas classic.  I can see why.  It’s so simple to make yet delivers an absolute show-stopper of a moment for any festive table.  The thing I love about it most is that all the ingredients are ready-made and shop-bought so all you’re doing is assembling and a little bit of cutting and twisting.  Hardly back-breaking work but the perfect amount for this frenetic time of year.

I’ve slathered a layer of caramelised onion chutney between the puff pastry sheets but you could use anything from mustard to your favourite christmassy condiment.  You could even just use one sheet and not bother with the layering but I think it adds a really festive touch and the sweet onion chutney complements the rich, creamy camembert beautifully.

recipe

• 2 x puff pastry sheets – I used the ready rolled sheets from Sainsbury’s
• 1 x 330g jar of caramelised red onion chutney – I used a wonderful one from The Co-Op
• 1 x camembert in a round wooden base – this one at Sainsbury’s in divine!
• a few sprigs of rosemary

method

I’ve outlined the process below but it’s so much easier just to see how it’s done.  Check out my instagram reels for a video tutorial.

1. Line a large backing sheet with parchment  –  the sheet needs to be the same size or bigger than your puff pastry sheet.
2. Pre-heat the oven to 170C (fan)
3. Lay one sheet of the puff pastry onto your backing tray and slather it generously with the onion chutney (use the whole jar)
4. Lay the second sheet on top of the first
5. Place the camembert wheel base onto the top in the centre and push down to mark the pastry, then cut around the mark and remove the double layered disk of pastry. (Keep this round disk.) Place the round wooden cheese base into the hole on the baking tray.
6. Cut lines into the pastry, ensuring you cut through both layers but not all the way to the centre.  If you think of the pastry sheet as a clock or a compass, cut into the middle from 12 (north) , the go around  until you have 16 segments. (I cut north, then south etc etc.)
7. Carefully pick up the loose end of each segment and twist a few times.
8. Remove the packaging from the camembert, cut a few lines into it, season well and poke a few sprigs of rosemary into the top.
9. Place the camembert into the wooden base in the centre of the wreath shape.
10. Cut an ‘X’ shape into the disk you removed from the centre of the pastry and lay it onto the top of the cheese and peel back the 4 triangles to reveal the top of the cheese.
11. Bake for 25 – 35 mins until the pastry has risen and is gloriously golden and the cheese is soft inside.

Check out Dom in the Kitchen for more party food ideas.

Eat and of course, enjoy!