Miniature Camembert Walnut Pastries |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 40 |
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Camembert aux Noix Amuse-Bouches Active time: 30 min Start to finish: 50 min Ingredients:
1/4 cup walnuts (1 ounce), minced |
2 teaspoons unsalted butter, melted |
1/8 teaspoon fine sea salt |
1 sheet frozen puff pastry (from a 17 1/4-ounce package), thawed |
1 large egg, lightly beaten with 1 tablespoon water |
6 ounce camembert (not runny), rind discarded |
1/3 cup walnuts (1 1/4 ounce), finely chopped, toasted , and cooled |
Directions:
1. Make pastry: Preheat oven to 400°F.
2. Stir together walnuts, butter, and salt.
3. 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.
4. 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.)
5. 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.
6. Make filling while pastry bakes: Mash together cheese and toasted walnuts with a fork.
7. Fill pastries: 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.
8. Cooks' notes: 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.
9. Pastries can be filled (but not baked) 1 hour ahead and kept, loosely covered, at room temperature.
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