Miniature Camembert Walnut Pastries
Miniature Camembert Walnut Pastries is From preparation to the plate, this recipe takes around 50 minutes. Head to the store and pick up camembert, walnuts, butter, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.
Stir together walnuts, butter, and salt.
Roll out pastry on a lightly floured surface with a lightly floured rolling pin into a 14- by 12-inch rectangle.
Cut out 40 rounds with lightly floured cookie cutter and discard trimmings.
Brush tops of rounds with egg wash, then sprinkle each with about 1/4 teaspoon walnut mixture and transfer to a parchment-lined large baking sheet.
Bake rounds in middle of oven until golden and puffed, 10 to 15 minutes, then slide pastries on parchment onto a rack to cool. (Leave oven on.)
While pastries are still warm, gently pull each one apart to make a top and a bottom. Lightly press down any puffed inner layers on tops and bottoms if necessary.
Mash together cheese and toasted walnuts with a fork.
Sandwich a 1/2-teaspoon mound of cheese filling inside each pastry (between top and bottom), then bake in middle of oven on parchment-lined baking sheet (it's not necessary to use a clean sheet of parchment) until cheese begins to melt, 2 to 3 minutes. Season tops of pastries with pepper and serve immediately.
• Puff pastry can be baked and rounds separated into tops and bottoms 1 day ahead, then cooled completely and kept at room temperature in an airtight container. • Pastries can be filled (but not baked) 1 hour ahead and kept, loosely covered, at room temperature.