Cheese nems with mango confit

Preparation time: 10 minutes

Cooking time: 10 minutes

INGREDIENTS

(For 4 people)

4 sheets of brick pastry

200 g creamy cheese (brillat-savarin, brie, coulommiers, munster, époisses, camembert…)

3 tablespoons of L’Epicurien cheese confit of your choice (Apricot and Wild Thyme Confit, Mango Confit with Penja Pepper, Mirabelle and Cumin Confit…)

Salt, pepper

PREPARATION

Preheat the oven to 200°C.

Divide a sheet of brick in half.

Fold the semicircle of a sheet of brick to make a rectangle.

Garnish with cheese and confit, taking care to leave one edge uncovered so that it can be folded up to prevent the filling from dripping. Fold this neutral edge over the garnish and then roll like an egg roll, moistening to stick the walls together.

Place each spring roll upright (open side up) on a baking sheet and bake for 10 minutes.

Recommended Associations :

Brillat Savarin and Apricot confit with wild thyme

Brie or Camembert and Mango Confit with Penja Pepper

Munster and Mirabelle plum confit with cumin

FEATURED

Cheese nems with mango confit

INGREDIENTS

PREPARATION

To make the recipe

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