Oozing camembert and honey pastry stacks
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 10 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 500g ready-made all-butter puff pastry, thawed
- 65ml runny honey, for drizzling
- 2 Tbsp sugar for the egg whites
- 50g Butter
- 3 minneolas (or satsumas), segmented
- 150g Wineland Camembert
- 1 camembert, ripe
- pistachios
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180°C.
- Cut the puff pastry into rectangles and arrange on a baking tray.
- Bake for 10 minutes, or until puffed and golden.
- Add the honey, brown sugar and butter to a saucepan over a medium to low heat and simmer gently until the mixture is caramel in colour.
- Remove from the heat and add the minneola segments, stirring gently to coat.
- Arrange one puff pastry sheet on a plate and top it with torn chunks of ripe Camembert (Wineland and classic) and drizzle with the honey and minneola sauce.
- Top with another sheet of pastry and drizzle again with more honey-minneola sauce, then scatter over the pistachios.
- Repeat with the remaining ingredients and serve.
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