Ingredients:
Puff pastry (bought already thin
sheets)
Small wheel of brie/camembert
(firm is better)
Egg
Spoonful of a fruit jam
Method:
Set your oven to a high
temperature – around 220 C
Cut out rounds of pastry that are
big enough to go round the cheese – make the tops a little bigger than the
bottoms.
Put the pastry bottoms onto your
baking paper and put the cheese on top and then put a spoonful of jam on top of
the cheese.
Put the other round of pastry on
top. Wet the edges of the pastry just a
little and push the pieces together as neatly as you can with a fork. You do want a good seal.
Brush all over the top and sides
with your beaten egg. Cut 2 little slits
in the top to let steam escape.
Bake in the hot oven for 15 to 20
minutes. Take it out and let it sit for
11 minutes – this is really important – otherwise you'll have a burned mouth
and won't really taste the cheese properly.
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