Molten Camembert Bacon Puff Pastry Wreath Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the wreath warm, within 10 minutes of baking. The cheese will start to set as it cools, so have your dipping utensils ready.

If you want to keep it warm during a party, place the wreath on a warming tray or serve it on a board with a small candle underneath (not directly touching). You can also reheat individual portions in the microwave for 15 seconds to restore the molten texture.

When cutting the pastry strips, aim for even widths so they bake uniformly. If you prefer a more rustic look, you can twist the pastry around the bacon in a spiral, but even simple strips wrapped around the bacon will look beautiful.

Don’t be afraid to press the ends of the pastry firmly onto the baking sheet—this prevents them from curling up during baking. For extra flavor, sprinkle a little flaky sea salt on the pastry before baking.

Variations

• Herb Butter Pastry: Mix 2 tablespoons softened butter with 1 teaspoon dried thyme and 1/2 teaspoon garlic powder. Spread this herb butter over the puff pastry before cutting into strips. The herbs infuse the pastry with savory flavor as it bakes.
• Spicy Honey Drizzle: Add 1/4 teaspoon red pepper flakes or a few dashes of hot sauce to the rosemary honey for a sweet-heat contrast. The spice cuts through the richness and adds a pleasant kick.
• Cranberry Walnut Twist: Sprinkle 1/4 cup dried cranberries and 1/4 cup chopped walnuts over the cheese before arranging the pastry strips. The tartness and crunch complement the creamy cheese and salty bacon.
• Caramelized Onion Layer: Spread 2 tablespoons of caramelized onions on top of the Camembert before placing the pastry strips. The sweet, savory onions add depth and pair beautifully with the bacon and honey.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes until melted.

Freezer

Freeze the unbaked assembled wreath (without egg wash) for up to 1 month. Thaw overnight in the fridge, then brush with egg wash and bake as directed.

Reheat

Reheat individual portions in the microwave for 15-20 seconds, or the whole wreath in a 350°F oven for 5-7 minutes.

Store leftover wreath in an airtight container in the refrigerator for up to 3 days. The pastry will lose its crispness, but the flavors will still be delicious. To reheat, place on a baking sheet in a 350°F (175°C) oven for 5-7 minutes, or until the cheese is melted again. Avoid microwaving the whole wreath as it will make the pastry soggy.

You can assemble the wreath up to 4 hours in advance and keep it refrigerated, covered with plastic wrap. When ready to bake, brush with egg wash and bake as directed, adding 2-3 minutes to the baking time if it’s cold from the fridge.

The rosemary honey can be mixed up to 2 days ahead and stored in the refrigerator; bring to room temperature before drizzling.

Serving ideas

Serve the wreath as the centerpiece of an appetizer spread, surrounded by crusty bread, baguette slices, crackers, apple slices, and celery sticks for dipping. The molten cheese is best enjoyed by pulling a pastry ray and dipping it directly into the center. Provide small plates and napkins, as it can get messy—that’s part of the fun.

For a more substantial bite, you can also serve the wreath as a main course for a light dinner, accompanied by a simple green salad with a tangy vinaigrette to cut through the richness.

Pair with a crisp white wine like Sauvignon Blanc or a light-bodied red like Pinot Noir. The rosemary honey adds a touch of sweetness that pairs beautifully with both cheese and wine.

Frequently asked questions

Recipe card

Molten Camembert Bacon Puff Pastry Wreath

Prep 15 minCook 20 minTotal 35 minServes 8

Ingredients

• 1 wheel Camembert (8 oz)
• 1 sheet puff pastry (store-bought, thawed)
• 8 slices bacon
• 1 large egg
• 2 tbsp honey
• 1 tsp fresh rosemary leaves, finely chopped

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

14 g

Carbohydrates

24 g

Fat

29 g

Automatic estimate from the ingredient list, not laboratory-verified.