Camembert baked in puff pastry
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ingredients
375 g camembert 1 packet puff pastry 1 pk egg yolk to coat the pastry baking paper
Filling
0.1 litres light beer Velkopopovický Kozel 10 18 pcs mushrooms 4 tbsp melted butter 4 pcs shallots 1 KL chopped thyme and rosemary 100 g walnuts salt black pepper
progress
1. Cut the rolled out sheet of puff pastry into squares approximately 15 x 15 cm, if you have a larger diameter cheese, make these squares larger. The idea is to pack the camembert well and to make the pastry hold its shape. 2. Cut the cooled camembert in half horizontally with a sharp knife. Place a wheel of cheese in the middle of the cut-out dough. Spoon the mushroom and nut mixture over the cheese so that it is completely covered. Wrap the cheese in the pastry like a scarf, join the ends at the top and pinch together. Process all the cheese and filling in this way. 3. Place the prepared scarves on a baking tray lined with baking paper. Place on a grill heated to 150-170°C and grill using the indirect heat method for 12 to 15 minutes. 4. Melt 3 tablespoons of butter in a frying pan, add the finely chopped shallots and fry until glassy. Remove the shallots from the pan. Increase the heat and add the remaining butter. Sauté the mushrooms, which have previously been cleaned with a brush and sliced. When they are browned, add the herbs to the pan. Pour in the Kozla and add the sautéed onions, bring to the boil and allow the excess liquid to evaporate so that you get a thick consistency. Remove from the heat and allow to cool. In a second pan, sauté the finely chopped nuts and add them to the mushrooms. Season to taste with salt and freshly ground pepper. 5. Kozlov’s tip: If the cheese dressing is too soft after wrapping, put it in the fridge for a while. You can also use ermine for this recipe.
