Miniature Camembert Walnut Pastries

This is more of an amuse bouche than an appetizer, like the recipe says. It is a one bite taste or teaser of goodness. I use Cambazola (a mix of camembert and gorgonzola cheese) in mine. It provides an earthiness that works well with the walnuts. They are such crowd pleasers at my parties that the guests will eat them off the tray even before I get them into the oven. They do require a bit of work to roll out the dough and assemble, but the work is worth the smiles on my guests' faces. While I sometimes contemplate making a larger version, it seems a waste to mess with success. They are delightful, rich and slightly decadent package just as they are.

• PSinVA

• Arlington, VA

• 12/10/2013

Mine did not look at puffy as the picture but they tasted good anyway. I used brie and fig preserves instead of Camember and walnuts inside. But I used the walnuts on top per the recipe. I used a 1.5 round after they baked they were really shrunken and tiny. Next time I'd try a 2 or 2.5 inch cut out. They were easy to make ahead and just stick in then to heat and melt the cheese when teh guests arrived.

• maryannj1

• Lakeville, MA

• 1/4/2010

I used a slice of brie, added 1/2 tsp. raspberry fruit spread, and finished off with toasted pecans pieces between the rounds. It really did not take too long to make this appetizer more interesting and tasty

• Anonymous

• Atlanta

• 1/2/2008

my guests loved this. served as part of an hors d'ouvre buffet.

• kdsullivan

• tucson, az

• 1/3/2007

The flavour was too bitter for me

• Anonymous

• AUSTRALIA

• 6/20/2006

Way too much work for the results. Won't be doing this one again.

• Anonymous

• Encinitas, CA

• 1/10/2006

Yum! Don't roll the pastry too thin and invest in good cheese. Wonderful dish, full of compliments!

• kerrycook

• San Francisco, CA

• 12/31/2005

No taste and used very good cheese and added salt, pepper, sage, extra nuts. Pastry got hard after first baking, and was difficult to cut. Cheese never really melted properly.

• Anonymous

• brooklyn, ny

• 5/29/2005

I think I rolled out the pastry puff too thin because my puffs were not as thick as they needed to be to make pulling them apart easy. But I was able to make due, and they turn really cute and tasted great!

• Anonymous

• San Diego, CA

• 2/8/2005

i loved this! it wasn't a lot of work at all, once i found the right size cutter! i overcooked the first batch of pastry but the second batch was PERFECT and split apart just right and these were gobbled up! mmmm

• orangeloll

• TORONTO CANADA

• 10/15/2004

Loved these. I had to make them to go so I made the cheese mixture into little balls to stuff later. Next time I will roll the balls in spice mix before baking to melt the cheese.

• Terri Bowman

• Minneapolis, MN

• 4/18/2004

it is really great and i will probably do it again

• enzo_sze

• philippines,mla

• 3/10/2004

This is too much trouble to make again. I'd rather have my favorite camembert recipe which is so quick, simple and delicious. It could easily be made as appetizers and is good with beer as we had it in Arles at a little cafe one windy afternoon. Slice camembert, place a slice onto a buttered piece of good french bread and voila!! It's the best as a sandwich on a warm afternoon. Enjoy!

• Anonymous

• Gainesville FL, formerly Boston

• 3/6/2004

Like another cook, I made some changes to the blandness: to the cheese/walnut mix, add a tsp of very thinly chopped chives and a dash of Dijon mustard. That perks up the taste.

• Young Paciello

• Port Washington, NY

• 3/5/2004

I made this recipe and as others have said found it a bit tedious - especially as it comes up as quick. I tinkered with the idea-better result. Trim the rind from a wedge of brie (freeze lightly first), then whip with toasted chopped walnuts. Fill mini filo tart shells (made by Athenos) and top with good preserves. I like the roasted garlic and onion jam from Stonewall Kitchens. Bake just until bubbly.

• Anonymous

• Charlottesville, VA

• 12/19/2003