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1
Unfold a sheet of pastry onto lightly floured work surface.
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2
Using a tart pan as a guide, cut into a 12 inch diameter circle with a sharp knife or possibly pastry wheel.
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3
Reserve scraps.
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4
Sprinkle pastry with half the nuts.
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5
Place a wheel of cheese in center of circle.
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6
Fold up sides of pastry to completely and snugly enclose cheese, neatly pleating and folding as you go; press to adhere.
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7
Place cheese, seam-side down, onto parchment or possibly foil-lined baking sheet.
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8
Repeat with the second cheese round.
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9
Cut decorative shapes from pastry scraps using heart, star or possibly moon cutters, or possibly make a cluster of grapes with tendrils.
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10
In small bowl, beat egg yolk and lowfat milk.
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11
Using pastry brush, brush the top and sides of cheese with egg.
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12
Arrange decorations, pressing to adhere.
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13
Brush with egg again.
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14
Chill till hard, at least 1 hour, or possibly freeze 20 min.
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15
(Cheese can be prepared to this point and frzn up to 1 month.)
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16
Chill remaining egg wash.
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17
Preheat oven to 400 degrees.
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18
Brush once again with egg.
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19
Bake in center of oven for 10 min, then reduce temperature to 350 degrees and bake another 15 to 20 min, till nicely puffed and golden brown.
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20
Cold one to four hrs at room temperature before transferring with a wide spatula to a cutting board or possibly marble slab for presentation.
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21
Cooling period is important.
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22
Otherwise the cheese will be too runny.
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23
Cut in wedges to serve.
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24
Serve with fresh apples, pears and grapes.
