This puff pastry heart with Camembert is a baked appetizer made with flaky pastry, creamy cheese, herbed crème fraîche, and ham. You get a golden shell shaped like a heart, a creamy Camembert center, and a herby crème fraîche layer. It is ideal for special occasions and looks impressive without requiring complicated techniques.
What Is Puff Pastry Heart With Camembert?
Camembert is a soft-ripened French cheese known for its rich, creamy interior that turns gloriously molten in the oven. Puff pastry brings that crisp, layered crunch, while the ham adds a savory note. The twisted cut edges aren’t just pretty, they give you lots of crispy bits to pull apart.
Pro Tips for the Best Puff Pastry Heart
- Warm pastry gets sticky and doesn’t puff as dramatically. If it starts to soften, pop it in the fridge for 10 minutes before shaping.
- Press the edges firmly and crimp with a fork so the cheese doesn’t try to escape mid-bake.
- Don’t overstuff around the cheese. A neat ring of ham is perfect, because too much can stop the pastry from sealing properly.
- Brush thoroughly, especially in the twists and edges, for that bakery-style golden finish.
- Let it rest for a few minutes before opening the cheese. The cheese will be hot, and a short rest makes it easier and safer to serve.
Frequently Asked Questions
Can I use a different cheese instead of Camembert?
Yes, Brie is the easiest swap and behaves similarly in the oven. Choose a wheel-style cheese, so it sits neatly in the center. If your cheese is very runny, keep the pastry well sealed and avoid cutting too close to the edges.
Do I need to remove the rind from Camembert?
No, you can leave the rind on, it's edible and helps the cheese keep its shape while baking. Once warmed, the rind softens and blends into the creamy interior.
How do I stop the bottom from getting soggy?
Bake on parchment paper and place the tray in the middle and lower part of the oven so the base gets enough heat. Make sure the crème fraîche layer is spread thinly, as too much moisture can soften the pastry. Also, don’t let the assembled heart sit too long before baking.
What should I serve with puff pastry Camembert?
Anything crisp or fresh is a great match. You can serve it with mixed greens with any dressing, sliced apples or pears, grapes, or a simple tomato salad. For a party board, add crackers, nuts, and something sweet like fig jam or honey for dipping. If you want it heartier, serve it with roasted potatoes or a warm soup.
How to Store Puff Pastry Heart With Camembert
Let leftovers cool completely, then store them in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer at 170°C (340°F) for 8-12 minutes until the pastry is crisp again. For the best texture, store slices rather than stacking big pieces tightly.
Ingredients
How to Make a Puff Pastry Heart With Camembert
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Lay out one sheet of puff pastry and cut a large heart shape. Use it as a template to cut a matching heart from the second sheet so the top fits perfectly.
In a bowl, mix the crème fraîche, chopped parsley, and salt.
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Place the first heart on parchment paper and put the Camembert right in the center. Then spread the parsley crème fraîche evenly around the pastry.
Lay out one sheet of puff pastry and cut a large heart shape. Use it as a template to cut a matching heart from the second sheet so the top fits perfectly.
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Arrange ham slices around the cheese, tucking them neatly so they don’t poke out past the edges when you need to seal.
Place the first heart on parchment paper and put the Camembert right in the center. Then spread the parsley crème fraîche evenly around the pastry.
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Place the second heart on top and press down around the edges and around the Camembert area to seal. Crimp the edges with your fingers or a fork so everything stays snug during baking.
Arrange ham slices around the cheese, tucking them neatly so they don’t poke out past the edges when you need to seal.
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Make several cuts from the cheese outward toward the edge, leaving the center intact. Twist each strip gently to create a beautiful sunburst pattern.
Place the second heart on top and press down around the edges and around the Camembert area to seal. Crimp the edges with your fingers or a fork so everything stays snug during baking.
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Transfer to a baking tray and coat the entire pastry heart with egg yolk.
Make several cuts from the cheese outward toward the edge, leaving the center intact. Twist each strip gently to create a beautiful sunburst pattern.
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Bake for 20 minutes at 180°C (356°F).
Transfer to a baking tray and coat the entire pastry heart with egg yolk.
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Carefully remove the top of the Camembert so the center becomes a melty dip.
Bake for 20 minutes at 180°C (356°F).
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Carefully remove the top of the Camembert so the center becomes a melty dip.
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