Preheat oven to 190ºC fan bake (210ºC bake). Line an oven tray with baking paper and lay the pastry sheet out on top.
Spread half of the cranberry jelly in the middle of the pastry sheet (in approximately the same shape and size of the cheese). Sprinkle rosemary leaves on top, then top with Camembert and spread with remaining cranberry jelly.
Fold the pastry up and over the cheese to enclose, pressing the edges to seal (brush with a little egg to help the pastry stick. Trim off any excess pastry. Flip over and use any pastry scraps to decorate the top.
Cut a couple of small slits on top of the pastry. Brush all over with egg and sprinkle with sea salt.
Bake for 20-25 minutes, until golden brown and puffed. Allow to cool for 5-10 minutes, then serve with fresh bread, crostini, fruit, or your favourite crackers.
• You could use Brie instead of Camembert, if preferred.
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