Oozing camembert and honey pastry stacks

Oozing camembert and honey pastry stacks

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  • 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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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