Camembert and Cranberry Pockets

A crisp pouch of puff pastry, topped by a golden, flaky pastry ruffle and filled with a creamy puddle of camembert. Ruby red cranberry relish brightens the rich cheese with its sweet and savoury tang.

This impressive appetizer is far easier to make than it looks, thanks to prepared puff pastry.

Once you're used to working with puff pastry you will be amazed by how beautifully it bakes up into countless buttery layers. Let this sophisticated appetizer grace your next party with delicious elegance.


  • One package puff pastry (two sheets)
  • 150g (4oz) Camembert, cut into 12 squares
  • Cranberry relish (recipe below)
  • 1 egg
  • 1 teaspoon water.


  1. Preheat oven to 200 degrees Celcius (400F).
  2. Roll out one sheet puff pastry on a lightly floured surface. Cut down the middle the long way, then cut each half into three equal squares. 
  3. Take a square of pastry and place a piece of Camembert in the centre. Top with a generous teaspoon of cranberry relish. 
  4. Brush 1/2 inch border around the edge of the puff pastry with water. Fold the pastry into pleats all around the filling, then bring it up to encase it. Pinch it together firmly and twist. If the pastry cracks while you're working with it, pat it with a wet fingertip to seal the crack.
  5. Beat egg with a teaspoon of water to make a simple egg wash. Brush pastries with egg wash.
  6. Repeat with the second sheet of puff pastry.
  7. Place on a baking sheet lined with parchment. 
  8. Bake for 10 to 15 minutes, until puffed and golden.
  9. Allow to sit for a few minutes, then plate and serve.

Notes: The filling should be at room temperature. If it's too cold, it may not melt before the pastry cooks, and if it's too hot it may melt the layers of pastry together, so they cannot rise. 

Also, be careful not to let the pastry get too warm, which will make it too soft to handle. If your kitchen is very warm, and the pastry starts to feel soft, put it back in the fridge. With a little practice, you'll get to know the feel of puff pastry that is warm enough to shape without cracking, but not so warm that it melts.

If you want to prepare these ahead of time, store them loosely covered in the refrigerator before you add the egg wash. At least a half an hour before you're ready to cook them, take them out and leave them on the counter to warm up. When the oven has preheated, brush them with the egg wash and cook as usual. 

You will have extra cranberry relish. Try it on pork chops or other meat for a sweet and savoury zing.

Cranberry Relish


  • 1 tablespoon olive oil
  • 1 small red onion, chopped
  • 1/2 cup dried cranberries
  • 1 cup water
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons red wine
  • 1/4 cup sugar


  1. Heat olive oil in a medium sized saute pan until shimmering. Add red onion and cook until softened.
  2. Stir in cranberries and water and bring to a simmer. Cook for 15-20 minutes, to allow the cranberries to soften and absorb most of the water. 
  3. Stir in balsamic vinegar, red wine, and sugar. Cook for another 10 minutes, until thick and jammy.
  4. Set aside.

If you're looking for something to elevate your next party, try your hand at these flaky, creamy, tangy pastries. It's a step above a sleeve of crackers and a cheese ball, and once you've tried them you'll never go back. Treat yourself and your friends and make your next celebration extra special.