½ cup shelled, chopped Pistachios
½ cup dried cranberries
2 Tbsp Honey
1 package of premade puff pastry sheets or crescent dough
1 tbsp milk
Pinch of salt
3-foot piece of string
Step 1: prepare the camembert
Remove Camembert wheel from box and liner. Using a small knife and moving down and around the entire circumference of the Camembert, gently score the outer bloomy rind (as if cutting in half) just breaking surface of the rind. Starting with the middle of the string, place the string in and along the scored slit moving around the entire outer edge. Cross remaining string ends and slowly pull until Camembert is cut in half.
Step 2: load it up
Chop the pistachios and pack into one half of the open Camembert. Sprinkle dried cranberries over the other half and drizzle honey. Sandwich the two halves of Camembert back together.
Step 3: prime the pastry
Sprinkle some flour on the counter and unroll your pastry square. Dust the top with a little flour and use a rolling pin to lightly roll out the dough – just enough to flatten. Center the Camembert on the square and fold up the edges of the dough, wrapping completely. Cut away extra dough and save for next step. Place the camembert pastry, folded sides down, on a sheet pan covered with parchment. Make an egg wash by adding one egg yolk, one Tbsp milk and a pinch of salt to a small bowl and whisking. Use brush to coat all sides of the pastry. Save remaining egg wash for final step. Preheat oven to 425ºF.
Step 4: decorate and bake
With scissors, cut and shape some pieces from the extra dough and place on top of the camembert pastry. Be imaginative. Consider the season, recipe or event and have fun with creating shapes. After decorating, coat the whole pastry with the remaining egg wash. Bake until you see it start to puff and turn golden brown on the edges, about 10 minutes for most doughs, then turn oven down to 359ºF and cook until done and top is a deep golden-brown.