Makes 4 puff pastries:
• 4 squares of puff pastry
• 4 slices of andouille sausage
• 2 Juliet® apples
• 1 Camembert
• 2 tablespoons Calvados
• 1 egg yolk
• butter
• salt and pepper
Makes 4 puff pastries:
• 4 squares of puff pastry
• 4 slices of andouille sausage
• 2 Juliet® apples
• 1 Camembert
• 2 tablespoons Calvados
• 1 egg yolk
• butter
• salt and pepper
1. Preheat the oven to 180°.
2. Core theJuliet® apples using an apple corer, peel them, and cut them into medium-sized cubes.
3. Sauté the apple cubes in melted butter; when they begin to caramelize, add the Calvados and continue cooking. When the apples are golden brown, let them cool on a plate in the refrigerator.
4. Cut the Camembert into 4 slices and remove the rind.
5°/ To assemble: On one half of the square of puff pastry, arrange a few apple cubes, a slice of andouille, and a piece of Camembert. Fold the unfilled side over and press the edges together so that the apple puff pastry triangle doesn’t open up during baking. Brush the triangle with egg yolk. Repeat the process until all the ingredients are used up.
6. Bake the apple triangles for 15 to 20 minutes. The triangles must be golden brown.
7. Serve them with a nice green salad.