Puff Pastry Pumpkins Filled with Camembert and Autumn Onion Chutney

4 SERVINGS

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INGREDIENTS

4x rolled puff pastry (300 g)
4 pieces of Camembert (90 g)
4 large red onions
2 tablespoons of butter
3 tablespoons of brown cane sugar
1 dcl of red wine vinegar
10 whole allspice berries
½ teaspoon of ground cinnamon
½ teaspoon of ground ginger
4 sprigs of fresh rosemary
1 egg

INSTRUCTIONS

1
Peel the onion and cut it into half-moons. Sauté in melted butter, then add spices, rosemary, sugar, and wine vinegar. Reduce the heat and let it reduce for about an hour until the onion is soft and the liquid has the consistency of honey. If necessary, add more wine vinegar or water. Once the chutney is ready, remove the allspice berries and woody rosemary stems.
2
From each puff pastry, cut the corners to round it. It doesn't have to be a perfect circle, just adjust the shape. On each pastry, place a portion of onion chutney, then place the Camembert on top. Fold the pastry over the Camembert and adjust and seal with your fingers to form a ball. Then tie with 4 strings so that the pastry is visually divided into 8 parts. Brush with salted beaten egg.
3
Bake in a preheated oven at 180 degrees – top and bottom heat. Bake for 30 minutes until golden. Then cut off the strings. Insert a woody rosemary stem in place of the stalk.

Zuzana Nová

Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. She also prepares recipes especially for Rohlík, and thus for you. Taste some of her delicacies.