Oozing camembert and honey pastry stacks
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- Abigail Donnelly
- 4
- Easy
- 10 minutes Cooking: 10 minutes
- Graham Beck Rhona Muscadel
- Buy Ingredients Here
Ingredients
- 1 x 500 g ready-made all-butter puff pastry
- ¼ cup runny honey, for drizzling
- 2 T brown sugar
- 50 g butter
- 3 minneolas, segmented
- 150 g Winelands Camembert
- 150 g Classic Camembert
- 50 g pistachios
Cooking Instructions
Preheat the oven to 180°C.
Cut the puff pastry into rectangles and arrange on a baking tray. Bake for 10 minutes, or until puffed and golden.
Add the honey, brown sugar and butter to a saucepan over a medium to low heat and simmer gently until the mixture is caramel in colour.
Remove from the heat and add the minneola segments, stirring gently to coat. Arrange one puff pastry sheet on a plate, top with torn chunks of ripe
Camembert (Winelands and Classic) and drizzle with the honey and minneola sauce. Top with another sheet of pastry and drizzle again with more honey-minneola sauce, then scatter over the pistachios.
Repeat with the remaining ingredients and serve.
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