Pop Tarts for Grownups – Camembert en Croûte Avec Confiture de Fraises
The arithmetic of baking:
Butter + flour + water + (time x work) = puff pastry.
Puff pastry + heat = delicious flaky layers.
Puff pastry + cheese + heat = delicious savory melty flaky layers.
Puff pastry + cheese + jam + heat = delicious savory melty sweet fruity flaky layers = get in my mouth.
Camembert en Croûte Avec Confiture de Fraises
Adapted from Joy the Baker
These little pastry pockets are a grown-up riff on Pop Tarts, the cardboardy toaster pastries I often had for breakfast when I was a kid… and, let’s face it, lots of times after I’d “grown up” and needed a quick snack at the office. Though I’ve made puff pastry (or pâte feuilletée) before, it’s almost a two-day process and no one will blame you for buying the stuff. Mine came in rounds, so I couldn’t make perfect rectangles out of all of it, but I kind of like the irregular triangle pastries I made from the scraps. They have character.
Makes 6-8 pastries
1 8oz (250g) package of puff pastry, thawed
4oz (1/2 wheel) of Camembert or brie
1/4 cup of strawberry preserves
Heat your oven to 375° F.
Cut your puff pastry: If your puff pastry came in a square or rectangular sheet, excellent. Cut it into an even number of rectangles — aim for 12 to 16. If it came in a round like mine, cut a big square out of the center of the circle and cut the square into eight rectangles. Cut the scraps in half to make wonky triangles.
Egg wash: Beat your egg with a tablespoon of water, cream, or milk. Brush the egg wash on top of the puff pastry shapes.
Fill: Cut thin wedges out of your cheese and arrange them in the centers of half of the puff pastry shapes. Try to leave a 1 cm border of bare puff pastry all around. Top the cheese with a spoonful of preserves.
Top: Lay the other half of the puff pastry shapes over the filled shapes (matching rectangles to rectangles and triangles to triangles). Crimp all around with the tines of a fork to make sure they’re really stuck together.
Poke and egg wash again: Poke holes all over your pastry pockets with a fork so that they don’t burst in the oven. Lay your pastry pockets on a parchment-lined baking sheet and brush the tops with egg wash.
Bake: Bake them in the oven for 12-14 minutes, until the pastries are puffed and golden brown. You might see a little jam/cheese leakage, but that’s okay.
Serve: They’re best warm, but are still delicious at room-temperature. They will last about a day sealed in an airtight container. And kids like them just as much as grown-ups do.
Music to cook by: Cameo Lover [Kimbra // Vows]