Braided puff pastry with Camembert, apples and walnuts

• 1 rectangular sheet of puff pastry (approximately 250g)
• 1 small Camembert (approximately 125g, rindless)
• 2 apples (Golden Delicious or Elstar type, cut into thin slices)
• 40g of roughly chopped walnuts
• 1 tablespoon of honey (for the final topping)
• 4 to 6 mint leaves (for decoration)
• 1 tsp icing sugar (for finishing)
• 1 egg yolk, diluted with a little water (for glazing)

Why try this braided puff pastry?

• Indulgence : the melting camembert encases the apples and walnuts in a creamy and comforting texture.
• Simplicity : few ingredients and clear steps for a controlled result.
• Elegance : the braid gives a spectacular visual effect without complicated technique.

This puff pastry is also very adaptable: enjoyed hot as a light main course, shared as a starter or cut into small pieces for an aperitif, it easily fits into different moments of the meal.

Step-by-step preparation

Prepare the filling

Peel the apples, remove the core and seeds, then slice them thinly and evenly to ensure even cooking. Roughly chop the walnuts with a knife. Set aside separately.

Assemble the base of the puff pastry

Unroll the puff pastry onto a baking sheet lined with parchment paper. Using a knife, lightly score three areas lengthwise: a central strip for the filling and two side strips to form the braid.

Fill the puff pastry

In the center, arrange the Camembert, cut into pieces and removing the rind for a more even texture. Then distribute the apple slices and sprinkle evenly with the chopped walnuts.

Form the braid

Cut the side strips into diagonal strips approximately 2 cm wide. Fold over the top and bottom ends of the pastry, then alternately cross the strips over the filling until it is completely covered.