Miniature Camembert Walnut Pastries

1. 1

   Preheat oven to 400F.

2. 2

   Stir together walnuts, butter, and salt.

3. 3

   Roll out pastry on a lightly floured surface with a lightly floured rolling pin into a 14- by 12-inch rectangle.

4. 4

   Cut out 40 rounds with lightly floured cookie cutter and discard trimmings.

5. 5

   Brush tops of rounds with egg wash, then sprinkle each with about 1/4 teaspoon walnut mixture and transfer to a parchment-lined large baking sheet.

6. 6

   Bake rounds in middle of oven until golden and puffed, 10 to 15 minutes, then slide pastries on parchment onto a rack to cool.

7. 7

   (Leave oven on.)

8. 8

   While pastries are still warm, gently pull each one apart to make a top and a bottom.

9. 9

   Lightly press down any puffed inner layers on tops and bottoms if necessary.

10. 10

    Mash together cheese and toasted walnuts with a fork.

11. 11

    Sandwich a 1/2-teaspoon mound of cheese filling inside each pastry (between top and bottom), then bake in middle of oven on parchment-lined baking sheet (it's not necessary to use a clean sheet of parchment) until cheese begins to melt, 2 to 3 minutes.

12. 12

    Season tops of pastries with pepper and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.