Christmas tree Camembert Recipe
This Christmas tree Camembert is the kind of show-stopping centrepiece that makes everyone lean in and tear off “just one more” piece. Soft, golden bread rolls form the branches of a festive tree, arranged around bubbling pools of molten cheese that invite dipping, swirling, and sharing. It turns simple snacking into an interactive ritual at the table.
Ingredient Breakdown
Strong bread flour forms the backbone of this recipe. It contains more protein than plain flour, which means more gluten development and a chewier, more substantial crumb. That strength is exactly what’s needed to shape the dough into neat balls that hold their structure during proving and baking. When those balls bake, they puff up and nestle together into a cohesive tree that still pulls apart easily.
Dried yeast and warm water bring the dough to life. The yeast granules wake up in the tepid water and start feeding on the flour, producing carbon dioxide that makes the dough expand. The goal after the first prove is a dough that has at least doubled in size, feels springy when gently pressed, and looks aerated rather than dense. If it still feels compact and sluggish, it simply needs more time in a warm, sheltered corner of the kitchen.
At the heart of this recipe is the Camembert trio. Three 250g rounds may sound generous, but they are staggered cleverly through the cooking and serving. One nestles in the centre of the tree and bakes alongside the bread, the second melts on a separate tray, and the third is kept in reserve to replace whichever cheese is devoured first. The wooden boxes are not just packaging; they act like little baking dishes, containing the cheese as it liquefies so it stays spoonable rather than escaping onto the tray.
Fresh rosemary adds a distinctly festive perfume. Its pine-like aroma mirrors the look of the bread tree and threads its way through the dough balls and cheese. Stripping the leaves from the woody stalks and scattering the tips over the Camembert ensures every dip into the cheese brings a hit of herbal fragrance. The remaining leaves, dotted between the dough balls, bake into the bread and give occasional bursts of flavour.
Garlic and seasoning complete the flavour profile. Thin slices of garlic tucked into the tops of the cheeses soften and mellow in the oven, releasing their aroma into the Camembert. A drizzle of olive oil helps them caramelise gently and protects them from burning. Sea salt and freshly ground black pepper sharpen everything, turning the creamy cheese into something savoury, complex, and impossible to resist.
Step-by-Step Preparation Guide
The process begins with mixing the dough. Flour, dried yeast, and salt go into the bowl of a food processor, which makes the kneading almost effortless. With the blade running on a low speed, lukewarm water is poured in gradually until the mixture gathers into a soft, slightly tacky ball that rotates cleanly around the blade. The dough should cling together without smearing excessively on the sides of the bowl; if it looks very stiff, a splash more water can be added.
For the first prove, the lid stays on and the whole bowl is moved to a warm, draft-free spot. Central heating near (but not on) a radiator, an oven with just the light on, or a warm corner of the kitchen all work well. Over about 1 hour 30 minutes, the dough expands, becoming pillowy and airy. If the kitchen is cold, this stage may take longer, so the texture and volume of the dough are more important than the exact timing.
Once risen, the dough is tipped out onto a lightly floured surface. It is divided into four equal portions, and each of those into 12 smaller pieces, yielding 48 in total. Rolling each piece between the palms produces smooth, uniform balls. Meanwhile, a large baking tray is lined with parchment and dusted with flour, and the outline of a Christmas tree is traced lightly in the flour with a finger. The base of one Camembert box is placed in the centre where the “trunk” of the tree will sit, acting as both a visual anchor and a placeholder for the cheese.
The dough balls are then arranged around the box, following the tree outline. Starting close to the Camembert and fanning outwards creates branches that gradually widen towards the base. The goal is to keep the balls close enough that they touch slightly once risen, forming a continuous tree shape, but not so crowded that they lose definition. The assembled tray is covered with a damp tea towel and left to prove for another hour or so, until the balls look noticeably puffed and soft to the touch.
While the dough finishes its second rise, the Camemberts are prepped. The rind on top of each cheese is carefully cut away, leaving a 1cm rim intact to hold the melted centre in place. The exposed cheese is studded with rosemary tips and thin slivers of garlic that have been lightly coated in olive oil. A pinch of sea salt and a twist of black pepper finish the seasoning. One cheese is placed back into its wooden base in the heart of the tree, a second cheese is set on a separate tray still in its box, and the third waits on standby for later.
Before baking, the remaining rosemary leaves are stripped from their stalks and scattered among the dough balls, tucking some between them so that little pockets of herb are baked into the bread. The entire tree is sprinkled with a generous pinch of sea salt and drizzled with olive oil for sheen and flavour. The tray goes into a preheated 180°C/350°F/gas 4 oven, with the second Camembert on the shelf below. Over 30 to 35 minutes, the dough balls rise further, turning deep golden, while the cheeses become molten and irresistibly oozy.
The Christmas tree comes out of the oven ready to serve immediately. Guests can simply reach in, tear away a warm bread ball, and dip it straight into the molten Camembert in the centre or on the side. When the first two cheeses are scraped clean, the third Camembert is baked in its box for about 20 minutes, then swapped in so the dipping and sharing can carry on without interruption.
Recipe Tips
Ensuring the dough isn’t too wet or too dry:
If the dough clings heavily to the processor bowl and feels more like batter than dough, add a spoonful of flour at a time until it becomes soft but shapable. If it seems stiff and cracks as you roll balls, a teaspoon or two of lukewarm water kneaded in by hand will restore suppleness.
Getting an even rise:
When arranging the dough balls, leave a small, consistent gap between each one so they have room to expand. If they are crammed too tightly in some areas and spaced out in others, the tree can look lopsided after proving. A uniform pattern leads to a symmetrical, picturesque shape.
Handling Camembert:
Use a small, sharp knife to score a neat circle just inside the top edge of the rind, then slide the knife under and lift carefully. Keeping that 1cm border intact is key; it behaves like a natural barrier, stopping the cheese from flooding out as it melts.
Avoiding burnt tops:
If your oven runs hot or the bread begins to brown too quickly while the centre is still pale, slide a loose piece of foil over the tree. Positioning the tray in the middle of the oven and the extra Camembert slightly below also helps each element bake evenly.
Keeping the bread soft:
This bread is at its best served soon after baking, but if it needs to wait a little, cover it loosely with a clean tea towel. This traps some steam without making the crust soggy, so the balls stay tender and warm until everyone is ready to eat.
Scaling up or down:
For a smaller gathering, the quantities can be reduced and a compact tree or wreath shape created. For a large party, double the dough and use more cheeses, shaping two smaller trees or one expansive display. Keep the ratio of dough balls to cheese rounds similar for the right bread-to-cheese balance.
What to serve With this recipe
This Christmas tree Camembert truly comes into its own when surrounded by vibrant dips and sides. Tart cranberry chutney, glossy onion jam, or a sticky fig relish provide fruity contrast to the richness of the cheese, cutting through the creaminess with sweetness and acidity. Offering a couple of small bowls with different flavours lets people experiment with pairing each bite.
To turn the tree into a complete grazing board, it can be flanked by a selection of charcuterie. Thinly sliced cured meats, briny olives, and sharp little cornichons all bring their own textures and flavours to the table. The salty meats and pickles play beautifully against the mellow, melted Camembert and soft bread, giving guests endless combinations to assemble on their plates.
Fresh elements help to lighten the experience. Crisp green salads, perhaps dressed with a citrusy vinaigrette, bring brightness and crunch. Slices of apple or pear and small clusters of grapes make a simple fruit platter that offers a refreshing bite between mouthfuls of cheese and bread. Their natural sweetness works particularly well alongside the garlic and rosemary notes.
Drinks can further enhance the flavour of the dish. A glass of sparkling wine lifts the richness with its bubbles and acidity, while mulled wine adds warmth and spice that echo the festive mood. For a non-alcoholic option, sparkling water with citrus slices or a spiced apple spritzer pairs wonderfully with the creamy Camembert and savoury bread.
Any leftover bread balls and cheese need not go to waste. The next day, they can be sliced and tucked into toasted sandwiches, or layered into a baking dish with extra cheese and eggs for a breakfast bake. A few pieces warmed in the oven make an easy snack, still fragrant with rosemary and garlic.
Creative Variations
This recipe is incredibly adaptable to different flavours and occasions. Swapping the rosemary for other herbs instantly changes the aromatic profile. Thyme gives a softer, earthier note; sage introduces a deeper, almost woodsy character; and a mixed herb blend can make the whole tree smell like a rustic breadbasket. Fresh herbs are ideal for scattering over the cheese, while dried herbs can be sprinkled lightly over the dough.
Garlic lovers can enhance that element in several ways. Roasted garlic cloves mashed into the top of the Camembert lend a gentler, sweeter garlic presence, while smoked garlic adds a whisper of campfire depth. A pinch of chilli flakes stirred into the olive oil before drizzling over the cheese brings a subtle heat that creeps up after each bite.
The cheese itself is also open to interpretation. Brie can stand in for Camembert if preferred, offering a similarly creamy texture with a slightly different flavour. Flavoured Camemberts—studded with pepper, infused with truffle, or rolled in herbs—can be used to add complexity without any extra effort. Using a mix of different rounds means each box on the table has its own personality.
The shape doesn’t have to stay a tree either. The same dough and cheese method can be turned into a ring-shaped wreath, a star, or a circular pull-apart bread for other occasions throughout the year. Arranging the dough balls in different patterns keeps the recipe feeling fresh while the technique remains familiar.
Final flourishes can take the presentation up a notch. A light shower of grated Parmesan over the dough before baking gives a delicate, savoury crust. A drizzle of honey or a scattering of crushed nuts over the finished tree adds sweetness and texture, creating a sweet-savoury contrast that feels luxurious and festive.
Frequently Asked Questions
The dough can be made ahead of time and chilled after the first prove. Once it has doubled in size, knock it back gently, cover the bowl tightly, and refrigerate it for up to a day. Bring it back to room temperature before shaping into balls and proceeding with the second prove.
If the dough isn’t rising well or the kitchen is very cold, move it to a warmer environment such as near (but not directly on) a radiator, or place the covered bowl in an oven with only the light on. Allow extra time; yeast is patient, and a slow rise is better than turning up the heat too aggressively.
To know when the bread is fully baked, look for deeply golden tops and a slightly firm feel when you tap a dough ball. If you gently lift one, the base should be lightly browned. If it still looks pale or feels very soft, give it a few more minutes, checking regularly to avoid drying it out.
The recipe can be made without a food processor by mixing the ingredients in a large bowl and kneading by hand. After bringing the dough together with a spoon, knead on a lightly floured surface for about 8–10 minutes until smooth and elastic, then proceed with the proving as directed.
To prevent the Camembert from overflowing, always leave that 1cm rind border intact when trimming the top and keep the cheese in its wooden box. Avoid overfilling the top with garlic and oil, and do not bake at a higher temperature than specified, as this can cause the cheese to bubble too vigorously.
Leftovers reheat best in a moderate oven rather than a microwave. Place the bread and cheese on a tray, cover loosely with foil, and warm until the cheese softens and the bread is heated through. This gentle method helps keep the bread from drying out and prevents the cheese from splitting.
Christmas tree Camembert brings together everything that makes festive food so enjoyable: warmth, generosity, and the pleasure of sharing something delicious straight from the oven. Soft bread rolls, aromatic herbs, and molten cheese come together in a playful shape that feels both whimsical and impressive. With its adaptable flavours, simple method, and built-in “refill” system of three cheeses, it has all the makings of a new seasonal tradition. Over time, it can be customised with different herbs, cheeses, and accompaniments to become a signature centrepiece that family and friends look forward to year after year.
Ingredients
3 x 250g round Camembert cheeses
800g strong bread flour, plus extra for dusting
½ a bunch of fresh rosemary (15g)
3 cloves of garlic
1 x 7g sachet of dried yeast
Instructions
Place the flour, dried yeast, and 1 teaspoon of sea salt into the bowl of a food processor. With the motor running on a low speed, slowly pour in 500ml of lukewarm water and continue pulsing until the mixture comes together into a soft, slightly sticky ball of dough that cleans the sides of the bowl. Leave the dough in the processor with the lid on, then set it in a warm, draught-free spot to rise for about 1 hour 30 minutes, or until it has doubled in size and feels airy to the touch.
Line a large baking tray with greaseproof (parchment) paper and dust the surface lightly with flour. Using your finger, sketch the outline of a Christmas tree in the flour as a guide for arranging the dough later. Remove the base of the wooden box from one of the Camembert cheeses and position it in the centre of the tray where the “trunk” of the tree will sit.
Turn the risen dough out onto a lightly floured work surface. Divide it into four even pieces, then cut each of those into 12 smaller portions, giving you 48 pieces in total. Roll each portion gently between your palms to form neat dough balls. Starting around the Camembert box in the middle, arrange the balls on the tray, building outwards to follow the tree outline you traced, shaping a full Christmas tree silhouette with the dough. Cover the tray loosely with a damp tea towel and let the dough prove again for about 1 hour, until the balls look puffed and slightly expanded.
Preheat the oven to 180°C/350°F/gas 4. Carefully slice the rind off the top of each Camembert, leaving a 1cm border around the edge so the cheese stays contained as it melts (keep the wooden boxes for baking). Strip the tips from three rosemary sprigs and scatter them over the exposed tops of the cheeses. Peel and finely slice the garlic cloves, toss them with a little olive oil, then tuck the slices gently into the soft cheese. Season each Camembert with a small pinch of sea salt and freshly ground black pepper, then sit one cheese back into its box in the centre of the dough tree. Place a second Camembert on a separate baking tray, still in its box, and set the third cheese aside for later.
Take the remaining rosemary leaves from the bunch, strip them from the stalks, and nestle them in and around the dough balls on the tree so they are dotted throughout. Sprinkle the dough with a generous pinch of sea salt from a height so it distributes evenly, then drizzle everything lightly with olive oil. Transfer the Christmas tree bread to the oven and place the tray with the second Camembert on the shelf below. Bake for 30 to 35 minutes, or until the dough balls have risen, turned a deep golden colour, and the cheeses are molten and oozy in the centre.
Serve the tree immediately, letting everyone tear off warm bread balls and dip them into the melted Camembert. As soon as the first two cheeses are finished, place the third Camembert, still in its box, into the oven and bake for around 20 minutes, or until hot and gooey. Swap it in for the empty cheeses so the dipping can continue. Delicious.
Christmas tree Camembert Recipe
Ingredients
- 3 x 250g round Camembert cheeses
- 800 g strong bread flour plus extra for dusting
- ½ a bunch of fresh rosemary 15g
- 3 cloves of garlic
- 1 x 7g sachet of dried yeast
Instructions
- Place the flour, dried yeast, and 1 teaspoon of sea salt into the bowl of a food processor. With the motor running on a low speed, slowly pour in 500ml of lukewarm water and continue pulsing until the mixture comes together into a soft, slightly sticky ball of dough that cleans the sides of the bowl. Leave the dough in the processor with the lid on, then set it in a warm, draught-free spot to rise for about 1 hour 30 minutes, or until it has doubled in size and feels airy to the touch.
- Line a large baking tray with greaseproof (parchment) paper and dust the surface lightly with flour. Using your finger, sketch the outline of a Christmas tree in the flour as a guide for arranging the dough later. Remove the base of the wooden box from one of the Camembert cheeses and position it in the centre of the tray where the “trunk” of the tree will sit.
- Turn the risen dough out onto a lightly floured work surface. Divide it into four even pieces, then cut each of those into 12 smaller portions, giving you 48 pieces in total. Roll each portion gently between your palms to form neat dough balls. Starting around the Camembert box in the middle, arrange the balls on the tray, building outwards to follow the tree outline you traced, shaping a full Christmas tree silhouette with the dough. Cover the tray loosely with a damp tea towel and let the dough prove again for about 1 hour, until the balls look puffed and slightly expanded.
- Preheat the oven to 180°C/350°F/gas 4. Carefully slice the rind off the top of each Camembert, leaving a 1cm border around the edge so the cheese stays contained as it melts (keep the wooden boxes for baking). Strip the tips from three rosemary sprigs and scatter them over the exposed tops of the cheeses. Peel and finely slice the garlic cloves, toss them with a little olive oil, then tuck the slices gently into the soft cheese. Season each Camembert with a small pinch of sea salt and freshly ground black pepper, then sit one cheese back into its box in the centre of the dough tree. Place a second Camembert on a separate baking tray, still in its box, and set the third cheese aside for later.
- Take the remaining rosemary leaves from the bunch, strip them from the stalks, and nestle them in and around the dough balls on the tree so they are dotted throughout. Sprinkle the dough with a generous pinch of sea salt from a height so it distributes evenly, then drizzle everything lightly with olive oil. Transfer the Christmas tree bread to the oven and place the tray with the second Camembert on the shelf below. Bake for 30 to 35 minutes, or until the dough balls have risen, turned a deep golden colour, and the cheeses are molten and oozy in the centre.
- Serve the tree immediately, letting everyone tear off warm bread balls and dip them into the melted Camembert. As soon as the first two cheeses are finished, place the third Camembert, still in its box, into the oven and bake for around 20 minutes, or until hot and gooey. Swap it in for the empty cheeses so the dipping can continue. Delicious.