Description
A festive fall appetizer featuring creamy Camembert cheese wrapped in golden puff pastry and shaped like a pumpkin. Gooey, flaky, and filled with sweet fig jam, it’s the ultimate cozy-season showstopper.
Ingredients
- Camembert Cheese Wheel: 250g – The star of the show, rich and melty
- Puff Pastry Sheet: 1 sheet, thawed – For that buttery, crisp exterior
- Fig Jam: 2 tablespoons – Adds a sweet depth that complements the cheese
- Egg Yolk: 1, beaten – For that irresistible golden finish
- Paprika: 1/4 teaspoon – Gives warmth and enhances color
- All-Purpose Flour: For dusting – Keeps the pastry from sticking
- Fresh Thyme: A few sprigs – Optional, but adds a herbal aroma
- Mushroom Cap or Foil Ball: 1 – Used to create the pumpkin stem effect
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Slice the Camembert horizontally. Spread fig jam on the bottom half and sandwich it back together.
- Lightly flour your surface and roll out the puff pastry. Place the cheese in the center.
- Wrap the pastry around the cheese, trimming excess and sealing edges underneath. Shape into a rounded mound. Add a mushroom cap or foil ball in the center for a “stem.” Score lines from top to bottom to mimic pumpkin ridges.
- Brush the pastry with egg yolk mixed with paprika. Bake for 25 to 30 minutes until golden and puffed.
- Let cool for 5 minutes. Garnish with thyme if using.
- Slice open and serve warm with bread or apple slices.
Notes
- Chill pastry before shaping for better control and form.
- Use a mushroom cap or foil ball for a realistic pumpkin stem look.
- Don’t skip egg wash with paprika for that golden pumpkin glow.
Nutrition
- Serving Size: 1/6 wheel
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 60mg
Keywords: Pumpkin Baked Camembert, Halloween appetizer, fall cheese board, baked Camembert recipe, puff pastry camembert