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Cranberry Camembert puffs recipe

Cranberry Camembert puffs recipe

105 ratings

Combine classic festive flavours in this simple canapé recipe, perfect for serving warm out of the oven at your next Christmas party. A tangy homemade cranberry sauce and gooey, melting Camembert are layered on top of crisp puff pastry for a delicious mouthful. See method

  • Makes 16
  • 10 mins to prepare and 25 mins to cook
  • 103 calories / serving


  • 1 tsp olive oil
  • 1 small red onion, finely chopped
  • 1 tbsp balsamic vinegar
  • 3 tbsp red wine
  • 5 tbsp demerara sugar
  • 100g fresh or frozen cranberries
  • 250g puff pastry
  • plain flour, for dusting
  • 125g Camembert, sliced and cut into 16 squares
  • fresh thyme leaves, to serve
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    6g 8%
  • Saturates

    3g 15%
  • Sugars

    5g 6%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 10.6g Protein 2.7g Fibre 0.3g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with baking paper.
  2. Heat the oil in a pan over a medium heat and cook the red onion over a low heat for 10 mins until softened. Add the balsamic vinegar, red wine, sugar and cranberries, then cook for 10 mins until reduced and jammy. Cover and set aside.
  3. Roll the puff pastry out on a lightly floured surface into a large rectangle, about the thickness of a pound coin. Cut into 16 squares, each about 4cm. Transfer to the lined baking tray and bake for 10 mins until the pastry is puffed up and golden.
  4. Top each pastry square with a slice of Camembert and return to the oven for 2-3 mins until the cheese melts. Using a teaspoon carefully top each one with the cranberry sauce and garnish with thyme leaves to serve. 

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