OOZING CAMEMBERT AND HONEY PASTRY STACKS

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

Cooking Instructions

1. Preheat the oven to 180°C.

2. Cut the puff pastry into rectangles and arrange on a baking tray.

3. Bake for 10 minutes, or until puffed and golden.

4. 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.

5. Remove from the heat and add the minneola segments, stirring gently to coat.

6. 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.

7. Top with another sheet of pastry and drizzle again with more honey-minneola sauce, then scatter over the pistachios.

8. Repeat with the remaining ingredients and serve.

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