Camembert and Cherry Pastry Puffs

Camembert and Cherry Pastry Puffs


  • 2 sheets of puff pastry

  • 2 (5-inch) wheels brie or camembert cheese, at room temperature

  • 2 cups cherries, pitted and cut in half

  • 1½ teaspoons granulated sugar

  • ¼ teaspoon sea salt

  • 1 teaspoon fresh thyme

  • ½ cup pistachio nuts roughly chopped



  • Heat oven to 180c. Spray 24 mini muffin cups with cooking spray. On lightly floured surface, unfold pastry sheet. Cut sheet into 4 rows by 3 rows to get 36 (1 1/2-inch) squares. Lightly press 1 square into centre of each muffin cup, pressing centre to bottom of cup with finger. Bake 10 minutes.

  • Meanwhile, in small saucepan over low heat, mix cherries and sugar thyme and salt and simmer for 5 minute and set aside.

  • Press centres of pastry cups with handle of wooden spoon; bake 6 to 8 minutes longer or until golden brown.

  • Immediately press pastry cups in centre again. Fill each cup with about 1 heaping teaspoon cheese; top with 1 teaspoon cherry mixture. Sprinkle evenly with pistachio.

  • Bake 2 to 4 minutes or just until cheese is melted. Carefully remove from muffin cups and place on serving platter. Serve warm.

Camembert and Cherry Pastry Puffs

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