Have you ever tried pairing creamy cheese with tart cranberries, a drizzle of honey, and crunchy hazelnuts? If not, you’re in for a treat!
Inspired by French cuisine, where Camembert cheese has been enjoyed for centuries, these little pies bring a delicious twist to a classic cheese-and-pastry combination.
Camembert, Cranberry & Hazelnut Pies are everything I love in a savory bake: golden, buttery gluten-free pastry filled with gooey cheese, juicy cranberries, and a touch of natural sweetness.
The hazelnuts add a lovely crunch, while fresh thyme brings a subtle herbal aroma that ties all the flavors together. Plus, cranberries offer antioxidants, and hazelnuts provide healthy fats and vitamin E.
I’d serve these little beauties as a festive appetizer, a holiday party snack, or a cozy afternoon treat when something special is calling. They’re elegant enough for guests yet comforting enough to enjoy at home.
Ready for a golden, cheesy bite with a sweet-tart surprise in every mouthful?
Yield: 6 individual pies
Prep Time: 30 minutes
Chilling Time: 20–30 minutes
Pre-Bake Time: About 10 minutes
Final Bake Time: 10–15 minutes
Oven Temperature: 180°C/360°F
Ingredients:
In Metric:
For the Gluten-Free Pastry
215 g Gluten-Free Flour Mix
15 g Psyllium Husk
10 g Ground Flaxseed
2 g Fine Salt
120 g Unsalted Butter, Very Cold and Cubed
30 g Ice-Cold Water
1 Egg Yolk (for brushing)
For the Filling & Finish
200 g Camembert
150 g Cranberries, Frozen and Defrosted
44 mL Honey (approximately 60–70 g)
70 g Hazelnuts (chopped)
Fresh Thyme (for finishing)
In US:
For the Gluten-Free Pastry
⅞ cups ~ Gluten-Free Flour Mix
3 ⅛ Tbsp Psyllium Husk
2 tsp ~ Ground Flaxseed
⅜ tsp ~ Fine Salt
½ cups ~ Unsalted Butter, Very Cold and Cubed
2 Tbsp ~ Ice-Cold Water
1 Egg Yolk (for brushing)
For the Filling & Finish
⅞ cups ~ Camembert
⅝ cups ~ Cranberries, Frozen and Defrosted
3 Tbsp Honey (approximately 60–70 g)
⅓ cups ~ Hazelnuts (chopped)
Fresh Thyme (for finishing)
Instructions:
1. Make the Gluten-Free Pastry
Gather your required ingredients.
Combine the gluten-free flour mix, psyllium husk, ground flaxseed, and salt in a large bowl.
Add the very cold cubed butter.
Rub the butter into the dry ingredients with your fingertips or a pastry cutter until the mixture develops a coarse, sandy texture with small pieces of butter remaining.
Add the ice-cold water and quickly bring the dough together.
Knead only briefly, just until the dough holds together.
Shape the dough into a log, cover, and refrigerate for approximately 20–30 minutes.
2. Prepare the Pies
Preheat the oven to 180°C.
Divide the chilled dough into 6 equal portions.
Roll each portion into a small round directly on baking paper or a lightly floured surface.
Use a round cutter to cut each rolled portion into a neat circle.
Arrange the pastry circles on a parchment-lined baking tray.
Fold or shape the edges of each pastry circle to create a small raised border around each pie.
Prick the center of each pastry several times with a fork to prevent excessive puffing.
Brush the pastry with egg yolk.
Press the chopped hazelnuts onto the borders only, creating a nutty crust around each pie.
3. Pre-Bake
Arrange the pies on a baking tray lined with parchment paper.
Pre-bake at 180°C for approximately 10 minutes, until the pastry begins to set but is not yet fully golden.
Remove from the oven.
4. Add the Filling
Slice the Camembert into small pieces or thin wedges.
Arrange the cheese over the center of each pre-baked pastry.
Drizzle each pie with a little honey.
Add the defrosted cranberries.
If the cranberries have released a lot of liquid while defrosting, drain them first so the pastry does not become soggy.
5. Final Bake
Return the pies to the oven.
Bake at 180°C for another 10–15 minutes, or until the pastry is golden, the Camembert is soft and melted, and the cranberries are warm and slightly softened.
Remove from the oven and allow to cool for a few minutes.
6. Finish
Drizzle with a little additional honey if desired and decorate with fresh thyme just before serving.
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Claim my free sourdough kit
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Happy baking!
Bloom Cooking
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