I don’t know about you, but some of my favourite things in life are pastry and cheese. I wanted a way to combine these two delicious foods and given the idea from my South Cape Cheese recipe book, I thought I’d put my spin on it.
Ingredients:
• Camembert or brie cheese cut into slices (as thick or thin as you would like it cheesey)
• 2 sheets of puff pastry
• Quince paste
• Egg to wash
Method:
• Preheat your oven to 180 degrees celsius.
• Lay out your thawed pastry and cut it into 4 long strips vertically and then into three sections
horizontally.
• Cut your cheese to fit within each rectangle and place to one side.
• Add a dollop of quince paste to the middle of each piece of cheese.
• Pick up one cheese section and fold the pastry over to cover the cheese. Then give it a twist and place onto a lined baking tray.
• Repeat this with each cheese rectangle and then place the tray into the oven for 15-20 mins until the pastry has puffed and is starting to brown. Please note that oozing may have occurred!
• Serve with cream or ice cream for a dessert or with a chutney dipping sauce for great party finger food.
This recipe first appeared in the Australia Times Australian Grown Magazine.
Related
-
A tribute to an old Sailor and cheap wine
Another great instalment in the ‘Branching Out’ series by Kerrie Howell.
-
Pair Wine And Beer with BBQs: A Simplified Guide
We are now well into Spring and the weather is starting to improve. It’s time to think about getting the BBQ out! Our friend Jack Thompson from BroBBQ provides some tips for matching BBQ and wine and beer. This is the first of a series of extensive guides, tasty recipes & advice about the great tradition of American BBQ.
-
Branching Out – Josef Chromy Sauvignon Blanc, Tasmania
I have long held concern for people that limit themselves to drinking only Marlborough Sauvignon Blanc. With this is in mind, I have a cunning plan. I have thought about weening people of this wine, rather like moving a baby from breast milk to formula. Instead of immediately suggesting another variety, I would like to … Read more
