Molten Camembert Bacon Puff Pastry Wreath Step-by-step instructions

Before you start

Take the puff pastry out of the fridge and let it sit at room temperature for 10 minutes, just until it’s pliable but still cold. This makes it easier to cut and twist without tearing. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

If using a whole Camembert wheel, remove any plastic packaging and place it on the prepared sheet. Have the bacon slices ready, and if you’re making the rosemary honey, chop the rosemary and mix it with the honey in a small bowl. Set everything within reach so assembly is quick.

Instructions

Assemble the Wreath

1. 1Prepare the Wreath
   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Unroll the puff pastry sheet on a lightly floured surface. Cut the pastry into 8 even strips, about 1 inch wide each. Wrap each strip around a slice of bacon, twisting gently to create a spiral effect. Place the Camembert wheel in the center of the prepared baking sheet. Arrange the bacon-wrapped pastry strips around the cheese like rays of the sun, pressing the ends onto the baking sheet to secure.
   Look for The pastry strips should radiate evenly around the cheese, with the bacon visible in the twists.
   Tip Keep the pastry strips cold for easier handling; chill for 5 minutes if they become too soft.

At this stage, the puff pastry strips are wrapped around the bacon and arranged around the Camembert. The pastry should be cold and pliable, and the strips should radiate evenly like sun rays. The cheese sits in the center, untouched, with its rind intact. The baking sheet is lined with parchment, and the oven is preheated. Everything is ready for the egg wash and baking.

Bake to Golden Perfection

2. 2Brush and Bake
   In a small bowl, beat the egg with a fork until smooth. Brush the egg wash generously over the exposed pastry and the top of the Camembert. Bake in the preheated oven for 20 minutes, until the pastry is puffed and deep golden brown and the cheese is molten and blistered at the edges.
   Look for The pastry should be golden and crisp, and the cheese visibly bubbling and melted inside.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the pastry browns too quickly, tent loosely with foil for the last 5 minutes.

After 20 minutes, the pastry is puffed and golden brown, with visible layers. The bacon is crisp and browned, and the cheese is molten, with some bubbling at the edges.

The kitchen smells of butter, bacon, and cheese. The wreath is fragrant and sizzling, and the cheese is just beginning to ooze. Remove from the oven and let cool briefly before scoring and drizzling with honey.

Finish with Honey

3. 3Drizzle and Serve
   Remove the wreath from the oven and let it cool for 2 minutes. While still warm, score the top rind of the Camembert with a sharp knife, cutting a shallow cross-hatch pattern. In a small bowl, stir the honey and chopped rosemary together. Drizzle the rosemary honey over the hot cheese and pastry. Serve immediately while the cheese is molten and stretchy.
   Look for The honey should glaze the cheese and pastry, with some pooling in the scored rind.
   Tip For a more intense rosemary flavor, warm the honey with the rosemary for 1 minute in the microwave before drizzling.

The scored Camembert rind shows shallow cuts, and the warm honey-rosemary mixture is drizzled over the top, creating a glossy, aromatic glaze. The honey pools in the cuts and runs down the sides of the cheese, mingling with the pastry. The wreath is served immediately, with cheese pulling in long ribbons when a piece of pastry is dipped.

Common mistakes

One common mistake is overworking the puff pastry, which can make it tough. Handle it gently and keep it cold. Another issue is not sealing the pastry strips to the baking sheet—if they aren’t pressed down firmly, they may shrink and pull away from the cheese during baking.

Also, don’t skip the egg wash; it gives the pastry its glossy, golden finish and helps it brown evenly. If the pastry browns too quickly, cover loosely with foil. Finally, be careful when scoring the cheese after baking—use a sharp knife and make shallow cuts to avoid cutting through the rind into the molten interior, which could cause a mess.

How to tell it’s done

The wreath is done when the pastry is deep golden brown and puffed, and the cheese is molten and bubbling around the edges. To check for doneness, gently press the center of the Camembert—it should feel soft and yielding, and you may see a small amount of cheese oozing from the rind.

The internal temperature of the cheese should be at least 160°F (71°C) for food safety, but since it’s served molten, it will be well above that. The bacon should be crisp and browned, and the pastry should sound hollow when tapped. Let the wreath rest for 2 minutes before scoring and drizzling with honey.

• Egg dishes: 160°F (71°C) in the thickest part