Puff pastry waffles with cheese and cider confit

Preparation Time: 10 minutes

Cooking Time: 5 minutes

INGREDIENTS

For 6 waffles :

125 g of a strong soft cheese (camembert, roquefort, epoisses…)

1 puff pastry

Cheese Pairing Confit L’Épicurien (Apple Cider and Calvados Confit, White Wine and Williams Pear Confit, Apricot and Wild Thyme Confit…)

Specific equipment :

A waffle iron (or baking oven)

PREPARATION

Cut out 12 discs of dough using an inverted glass.

Place a piece of cheese and a bit of confit in the centre of 6 of them.

Moisten the edges of the dough discs and cover with a second one, pressing the sides well.

Baste with egg yolk.

Place in a preheated waffle iron until the waffles are well inflated.

And burnish!

If you don’t have a waffle iron, you can bake them for 10 minutes in a pre-heated 180C oven (pierce them several times with a fork before).

Recommended Associations :

Camembert with Apple Cider and Calvados Confit

Roquefort with White Wine and Williams Pear Confit

Epoisses with Apricot and Wild Thyme Confit