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Ingredients
- 9 ounce Brie cheese, rind removed
- 4 1/2 ounce Camembert cheese, rind removed.
- 8 ounce Cream cheese, softened
- 1/4 c. Walnuts, toasted, finely minced
- 8 1/2 ounce Puff pastry, frzn, thawed, unfolded (1 sheet)
- 1 lrg Egg yolk, beaten
Directions
- To help blend the cheeses smoothly let them stand for 30 min at room temperature before processing.
- Place Brie and Camembert cheeses in a food processor or possibly mixer bowl. Process or possibly beat till nearly smooth. Gradually add in cream cheese, processing until smooth after each addition. Stir in nuts. Season with salt and pepper.
- Spoon pate into an 8" quiche dish. Set aside.
- Cut puff pastry into an 8" circle. Place on a small baking sheet. Cut small decorative designs from trimmings; brush bottoms of designs with a little water and attach to top of the pastry round. Combine egg yolk and 1 Tbsp. water in a small bowl. Brush egg mix over pastry. Bake puff pastry round at 400F 15-20 min or possibly till golden. Remove from oven and set aside.
- Reduce oven temperature to 350F. Bake cheese mix 7-9 min or possibly till just hot. Remove from oven.
- Carefully place baked pastry round atop the cheese mix. Serve hot.
- Makes 8-10 servings.
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