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BAKED CAMEMBERT IN PUFF PASTRY<br />
Ingredients:<br />
250g wheel Camembert cheese, chilled<br />
100g Quince Paste, cut into rounds<br />
1 sheet frozen puff pastry, thawed in refrigerator<br />
1 egg-yolk, lightly beaten with a teaspoon milk<br />
1 tbsp flaked almonds<br />
Method:<br />
1. Place pastry sheet onto baking paper and place slices of quince in the centre to match the size of<br />
the Camembert.<br />
2. Place the Camembert on top, enclose in pastry, pinching edges together and place seam-side down<br />
on to small round of baking paper and place on 5cm rack.<br />
3. Brush with egg-yolk and sprinkle with almonds.<br />
4. Bake in NuWave oven, level 10, for 20mins or until pastry is puffed and golden brown.<br />
5. Place another round of baking paper on top of Camembert (using oven mitts because it will be hot!)<br />
and gently turn over.<br />
6. Bake for another 5mins<br />
7. Remove from oven, turn upright onto wire rack and allow to cool at room temperature for at least 1<br />
hour before serving.<br />
8. Cut into small wedges and serve as an hors d’oeuvre with drinks.<br />
This fantastic cheese dish also makes an interesting dessert served with frozen grapes and a sweet dessert wine!<br />
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