Baked Camembert Parcel: A French-Inspired Entertainer’s Delight
My first experience of baked Camembert was in the South of France, where our wonderful host, Brigitte, made it an event to remember. One evening, she stoked an open fire and nestled a whole round of Camembert, still in its wooden box, directly into the embers.
There was no timer, no thermometer—just a quiet confidence that once the box was charred beyond recognition, it would be ready. And it was. Brigitte lifted it carefully from the ashes, the scent of woodsmoke still clinging to the rind. She sliced off the top of the wheel to reveal a bubbling, molten centre. Crusty French bread was passed around, and we dipped in one by one. The warm, creamy cheese, the smoky flavour, the crunch of the bread—it was pure magic. A beautiful moment of simplicity and indulgence. My introduction to French cuisine could not have been better.
Inspired by that memory, I’ve recreated a more practical version for everyday entertaining—without the open fire or ash-covered box. This Baked Camembert Parcel is just as delicious and a wonderful centrepiece for a grazing board or casual dinner with friends.
Why it works
The recipe follows the same idea: warming Camembert until it’s perfectly gooey and spreadable. But instead of fire embers, a conventional oven does the trick. Wrapped in pastry and paired with a sweet element like dark berry jam, it becomes a balanced mix of rich, creamy cheese and just the right touch of sweetness.
I’ve made this version several times, and it always goes down a treat. The key is to serve it hot. Once the cheese begins to cool, it starts to firm up again, and you lose that lovely, theatrical moment of slicing it open to reveal the molten centre.
Tips and Variations:
- You can use puff pastry or even filo to wrap the Camembert. Seal well and bake until golden.
- A spoonful of dark berry jam or quince conserve placed on top of the cheese before wrapping adds sweetness and a touch of acidity. Quince works especially well as it caramelises slightly when baked.
- You could also try onion jam or a sliver of roasted garlic for a savoury twist.
- Serve with toasted baguette slices, crackers or thinly sliced apple or pear for a refreshing contrast.
This baked Camembert parcel is perfect for entertaining, whether you’re hosting a dinner, putting together a cheese board, or simply craving something warm and indulgent on a cool evening.
Baked Camembert Parcels
Ingredients
- 1 x sheet of flaky pastry
- 1 x round of Camembert
- 3 Tbpn dark berry jam
Method
- Preheat oven to 180ºC.
- Defrost a sheet of flaky pastry on the bench.
- Unwrap Camembert from its packaging and place in centre of pastry sheet. Generously slather top of cheese with jam. I would recommend you use a dark berry jam (blackberry, blackcurrant, or cranberry). Wrap pastry around cheese and fold over at the top to form a parcel. Bake until golden brown and smelling fabulous.
- Serve hot for runny cheese! Simply cut into it to expose the insides and serve with crackers or bread.
