Apple and Camembert Pittas

These warm Apple and Camembert Pittas are a delicious combination of sweet fruit, creamy cheese and crunchy walnuts. A light dusting of cinnamon enhances the natural sweetness of the apples while the warmed pitta becomes soft with a lightly crisp exterior. Perfect for a quick lunch, light evening meal or an easy weekend snack, this recipe is simple to prepare yet feels wonderfully indulgent.

Prep Time 10

Cook Time 8

Total Time 18

Servings People

Ingredients

Main Ingredients:

2 large pittas white or wholemeal
1 medium apple crisp eating Braeburn, Gala or Pink Lady, cored and thinly sliced
150 g Camembert thinly sliced
40 g walnuts roughly chopped
½ tsp ground cinnamon
1 tsp honey
1 tsp butter melted or olive oil

Pantry Ingredients

1 pinch sea salt
Freshly ground black pepper

Instructions

Preheat the oven to 180°C (160°C fan), 350°F or Gas Mark 4.
Slice each pitta along one edge to form a pocket without cutting all the way through.
2 large pittas
Lightly brush the outside of each pitta with the melted butter or olive oil. This helps the bread become lightly golden during baking.
1 tsp butter
Arrange the apple slices inside each pitta pocket, distributing them evenly.
1 medium apple
Sprinkle the cinnamon evenly over the apples.
½ tsp ground cinnamon
Add the sliced Camembert, tucking it between the apple slices so the cheese melts evenly.
150 g Camembert
Scatter the chopped walnuts inside each pitta.
40 g walnuts
If you enjoy a touch of extra sweetness, drizzle a little honey over the filling.
1 tsp honey
Season lightly with a pinch of sea salt and a few twists of black pepper.
1 pinch sea salt, Freshly ground black pepper
Place the filled pittas onto a lined baking tray.
Bake for 7–8 minutes, or until the cheese has softened and begun to melt while the pittas are warm and lightly crisp around the edges.
Remove from the oven and allow them to stand for 1 minute before serving.
Serve immediately while the Camembert is warm and wonderfully creamy.

Equipment

Notes

Serve with:

Mixed leaf salad

Homemade coleslaw

Sweet potato wedges

Tomato soup

Rocket and pear salad

Cranberry sauce

Fresh grapes

Pickled onions

Tips:

Choose a firm apple so it keeps a pleasant texture after warming.

Toast the walnuts for 2–3 minutes before adding them for an even deeper flavour.

Brie can be substituted for Camembert if preferred.

Wholemeal pittas provide a lovely nutty flavour and extra fibre.

Add a few fresh thyme leaves before baking for a subtle herbal note.

Storage:

These pittas are best enjoyed freshly baked. If necessary, assemble them up to 12 hours in advance, cover and refrigerate. Bake just before serving for the best flavour and texture.

Nutrition