Recipe: Camembert & Cranberry Snowflake



  • 800g of Bread Flour (we use Tipo ‘OO’)
  • 200g of Semolina
  • 650mL of Lukewarm Water
  • 1tsp of Salt
  • 2tsp of Dried Yeast (3-4tsp if doing quick rise)
  • 2tsp of Brown Sugar
  • 4tbsp of Olive Oil


  • 5tbsp Cranberry Sauce
  • 4 Rashers of Rindless Bacon, Finely Chopped
  • 1 x round of Camembert
  • Egg Wash
  • Rosemary Leaves (fresh or dried)
  • Olive Oil



  1. In a jug, combine the water, yeast, sugar and oil. Leave for a few minutes.
  2. Meanwhile, on a clean bench combine flours and salt. Make a well in the centre.
  3. Pour the yeast mix into the well and gradually draw flour in from the sides using your hands or a fork. Continue until all of the flour is added.
  4. Next, start to knead until you have a soft and springy dough.
  5. Grease a large bowl and add the ball of dough. Cover with cling wrap and place in the fridge for a slow rise overnight.
    • NOTE: If time doesn’t allow, you can add a little extra yeast and do a fast rise in a warm place for a couple of hours – you want the dough to double in size.


The Build:

  1. Before knocking down and rolling the dough, cook the bacon pieces in a pan until nice and crispy. Set aside.
  2. Once risen, remove the dough and place on a flour surface. Knead it around to push the air out with your hands.
  3. Next separate into two equal segments (if you have more dough than you need, you can freeze or keep in the fridge).
  4. Roll each piece of dough into a 1/2 cm thick circle (30-40cm in diameter works well)
  5. Place one of the pieces of dough on a large baking tray or pizza stone. Cover with cranberry sauce and sprinkle with the bacon pieces.
  6. Place the other dough circle on top.
  7. Place the camembert on the top of the dough stack and trace around it to cut out a circle in the centre for the cheese to be placed into.
  8. Place the cheese in the circle and then segment the dough into 16 equal segments. We do this by dividing it first into quarters, then cut each quarter in half, then half again.
  9. Lift one segment, twist once to the right and place it down. Then lift the segment next to it and twist once to the left. Bring these two segments together and press.
  10. Repeat this for all remaining segments to make 8 points of the ‘snowflake’.
  11. Brush with egg wash.
  12. Make 3-4 slits on top of the cheese and drizzle with olive oil.
  13. Sprinkle the cheese and dough with rosemary.
  14. Bake in the oven for 30-40mins or until golden brown.
  15. Serve that incredible piece of amazing up and impress all fam and friends!

Cheat's Version

If you are thinking ‘ain’t nobody got time for that’, there is a cheat’s version that is just as unreal.

Use puff pastry sheets instead of the dough! Soooo easy!

Alicia Edge


Alicia is the head Advanced Sports Dietitian at Compeat Nutrition. She is also a mum and triathlete, so advice extends beyond the basics and is instead focused on providing effective and achievable nutrition for both training and racing.

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