Preparation Steps

• Preheat the oven to 400°F (200°C).
• Unroll one pre-rolled sheet of puff pastry, leaving it on the paper it came wrapped in. Drizzle liberally with honey and sprinkle with chopped rosemary and thyme. Sprinkle with sea salt flakes.
• Roll the pastry back into a log. Slice it lengthwise to expose the honeyed-herby layers. Repeat with the second roll of puff pastry and set aside.
• Line a baking tray with parchment paper. Position a cheese lid or similar size plate in the middle. Twist the puff pastry pieces around the box, not too tightly as they will expand as they bake.
• Brush the pastry with the egg wash and sprinkle with chopped herbs and sea salt.
• Remove the box lid and position the Camembert cheese in its place. Score the top of the cheese and drizzle with a little honey and olive oil.
• Bake for 25-30 minutes until the puff pastry is golden and the cheese is bubbling. If the pastry is browning too fast, cover with foil and reduce the oven temperature to 350°F (180°C) after 15 minutes.
• Let the baked Camembert rest on the tray for 5 minutes before serving. Drizzle with additional honey if desired.
• Carefully transfer onto a serving platter using the parchment paper. Serve immediately by tearing the puff pastry and dipping into the melty cheese.