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Ingredients
- 1/4 c. grated cheddar cheese
- 1/2 c. fresh butter cut 1/4" cubes, and chilled
- 2 c. flour sifted
- 3/8 c. chilled water Salt to taste Flour to dust
- 2 lrg crisp cooking apples
- 2 Tbsp. Kirsch
- 2 ounce Camembert cheese
- 2 x thin slices Emmenthal cheese
- 1 x egg beaten
Directions
- Place cheese, butter and flour in a bowl and mix together with a pastry blender. Gradually add in water till forming a hard dough. Knead lightly, cover with waxed paper and place in refrigerator to rest for 1/2 hour.
- Once rested, roll out to 1/4-inch-thick oblong shape. Divide dough in half to make 2 squares, reserving 2 (1-inch) square pcs. Place large sheets of dough side by side on cookie sheet.
- Preheat oven to 375 degrees. Peel and core apples.
- With syringe, inject apples with Kirsch and fill cavity with Camembert. Place apples on dough and top with Emmenthal. Pull opposite corner of pastry together on top of apple, crimp and seal, securing edges tightly with beaten egg. Cover seams with reserved patches of pastry.
- Add in healthy pinch of salt to remaining egg wash and brush pastry. Bake for 30 min, till crisp and golden.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 508g | |
| Recipe makes 2 servings | |
| Calories 1213 | |
| Calories from Fat 550 | 45% |
| Total Fat 62.57g | 78% |
| Saturated Fat 37.99g | 152% |
| Trans Fat 0.0g | |
| Cholesterol 253mg | 84% |
| Sodium 752mg | 31% |
| Potassium 501mg | 14% |
| Total Carbs 129.6g | 35% |
| Dietary Fiber 9.1g | 30% |
| Sugars 24.43g | 16% |
| Protein 27.5g | 44% |
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