Camembert in puff pastry

Step 1

Preheat the oven to 220°C (200°C convection). Pick the grapes. Heat a medium skillet over medium heat with 1 tbsp olive oil. Bake the grapes for about 10 minutes, until they burst open. Crush them if necessary. a little with a spatula. Add 2 tsp balsamic vinegar and 2 tbsp honey and cook, stirring, for about 5 minutes, until most of the liquid has evaporated.

Step 2

Scoop the grapes in sauce on a plate and let them cool in the fridge for at least 5 minutes. Cut the camembert in half horizontally, so that you have a total of 4 round slices. Roll out the dough with adhering baking paper over a baking tray and cut it into 4 rectangles. Place a piece of cheese in the center of each piece of dough.

Step 3

Divide the cooled grape compote over the cheese. Save the remaining syrup. Fold the dough over the cheese and seal the edges with a fork. Beat 1 egg and brush the cheese packets with it.

Step 4

Sprinkle the hazelnuts with the cheese packages on the baking tray and bake everything in the oven for 5-8 minutes, until the hazelnuts are golden brown. Take them out of the oven and let them cool. Bake the cheese packets in the oven for another 10-14 minutes, until the dough is golden brown and crispy.

Step 5

Coarsely chop the hazelnuts. Beat a dressing of 3 tbsp olive oil, 3 tsp balsamic vinegar, 1 tsp mustard, 1 tsp honey and a pinch of salt and pepper. Coarsely chop the mint leaves.

Step 6

Toss the spinach and mint with the dressing. Divide the spinach salad over the plates and sprinkle with the hazelnuts. Serve with the cheese packets and drizzle everything with the grape syrup.