Okay, so I know that I'm almost three weeks late. But I've just been so busy keeping my New Year's resolutions...*it's times like these I think I need a sarcasm font*
Considering one of my goals was to blog more, maybe you can tell that I'm not doing so well in the keeping-resolutions-department. However, absence makes the heart grow fonder or something, right? So really my laziness is a blessing in disguise to you guys :D
Anyway. I hope the next 49 weeks of your year are amazing and wonderful and everything else that people say on New Year's. Also, just a reminder that Christmas is in 340 days...
I'm so sorry. I'll stop now.
Camembert and Sour Cherry Pastries
2 sheets of puff pastry, thawed
Approximately half a round of camembert cheese
1/4 to 1/3 cup of unsweetened cherry jam - you could also use whatever preserves are usually served with cheese, if you wanted to
1 egg, beaten together with 1 tablespoon of milk
- Cut each sheet of puff pastry into 24 rectangles. If you prefer larger or smaller pastries, then you can change the size to whatever you fancy - just make sure that it is an even number, so that each pastry has a lid.
- Lay half of the rectangles on a baking tray. Brush with the egg mixture and lay a slice of camembert - rind and all - onto the rectangle. Top with a small teaspoon of jam and cover with a pastry lid. You may have to stretch the lid a little so that it fits over the top of the cheese-and-preserves.
- Crimp the edges with a fork, or a fancy pastry crimper if you have one. I don't. Brush each parcel with more of the egg wash and sprinkle with sea salt.
- Bake at 190C for 12 - 15 minutes, or until golden brown. I was a leetle bit impatient and so some of mine weren't quite brown enough. They can be served both warm and room temperature; if they're not all eaten in one sitting (which would surprise me greatly), they should be stored in the refrigerator.