Camembert pithivier with spiced grape compote

Cheese fans, this one's for you! This camembert and grape pithivier recipe will be a superstar addition to your next cheese platter. Serve with crusty bread or crackers to scoop up all the gooey goodness

By Sophie Gray
  • 10 mins preparation
  • 25 mins cooking
  • Serves 6
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  • flour, for dusting
  • 400 gram block flaky pastry, thawed
  • 250 gram Countdown Camembert, at room temperature
  • 1 egg
  • Countdown Cracker Selection or sliced bread, to serve
Grape compote
  • 1 cup seedless grapes, black or red, halved
  • 1/2 cup store-bought spicy plum sauce
  • 1 tablespoon sugar


  • 1
    Preheat oven to 210°C and make grape compote (see below).
  • 2
    On a floured bench, roll one-third of the pastry into a 20cm circle and transfer to a greased baking tray. Roll the remaining pastry into a 26cm circle and set aside.
  • 3
    Spoon a third of the grape compote onto the first pastry disc; place camembert on top. Brush exposed pastry edge lightly with water, spoon another third of compote over cheese; place second piece of pastry over the top. Press around base; trim off excess. Cut a small hole in the top. Use a knife to score a decorative border around the base and score incisions into the dome in a swirl pattern.
  • 4
    Brush with beaten egg and bake for 25 minutes or until golden and crisp.
  • 5
    Rest for 5 minutes before serving with the remaining grape compote on the side. Serve with crusty bread or crackers.
Grape compote
  • 6
    Place grapes, plum sauce and sugar in a saucepan, and simmer for 10 minutes, mashing the grapes with a fork to break them up. Set aside to cool.


  • Use a 20cm plate or bowl as a template to cut the base pastry circle. A straw is a quick easy way to make a neat hole in the centre of the pastry dome. PER SERVE Energy 440kcal, 1845kj • Protein 13g • Total Fat 22g • Saturated Fat 12g • Carbohydrate 46g • Fibre 3g • Sodium 767mg