Apple & camembert pockets
Starter with Braeburn apples from South Tyrol
Difficulty: easy
Preparation time: 30 min
Baking/cooking time: 15 min
Style: modern
Apple: Braeburn
Ingredients
280 g puff pastry
2 dsps. flour
3 South Tyrolean apples (Braeburn)
200 g camembert
1 red onion
1 tsp. oregano
1 tsp. chili flakes
1 tsp. sea salt
1 tsp. pepper
8 sprigs rosemary
2 dsps. olive oil
1 egg yolk
1 dsp. milk
50 g grated parmesan
sarah-zahn-zugeschnitten Created by Sarah Zahn
apfel-brie-blaetterteig-plaeckchen
Preparation
Preheat the oven to 200°C (fan-assist). Cut the puff pastry into 8 squares. Wash, core and finely slice the apples. The best variety of apples for the filling is South Tyrolean Braeburn PGI. Slice the camembert. Dust the puff pastry with flour and straighten out, with the two corners to the left and the right. Place a piece of camembert lengthwise in the centre of the pastry, and top with a slice of apple. Slice the onions finely, arrange on top of the apple and brush lightly with olive oil. Combine the herbs and sprinkle over the squares. Fold the corners over and press gently to seal. Whisk the egg yolk and milk together, brush the pastry and sprinkle with parmesan. Bake for 15-18 minutes until golden brown.
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